A zingy trio of coconut products – flour, oil, and cream – are united in a single, delicious breakfast treat. Next, they are married with fresh summer raspberries to create the perfect scone. —thebunalsorises
1 1/2 cups
dark brown sugar
cold unsalted butter, cubed
milk (any kind -- even almond and soy work great!)
scant handfuls fresh raspberries
turbinado sugar, for sprinkling
In This Recipe
Preheat oven to 400 degrees F.
Whisk together both flours, baking powder, both sugars, and salt in a large bowl.
Add butter and coconut oil. Massage into flour mixture until a crumbly, lumpy meal forms. Add milk, coconut cream, and vanilla, mixing with a rubber spatula until a dough forms.
Dump out onto a well-floured surface and pat dough into a circle. Sprinkle a scant handful of raspberries on one half of the circle. Fold the dough over, sandwiching the raspberries in the middle. Pat into a circle again and repeat with second scant handful of raspberries.
Cut dough circle into eight triangles and place on a baking sheet lined with parchment paper. Brush with additional milk and sprinkle with turbinado sugar. Bake for 15-18 minutes, rotating the baking sheet halfway through cooking. Enjoy!