Coconut Raspberry Scones

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Preheat oven to 325 degrees.

In a large bowl, whisk together almond flour, flax seed meal, shredded coconut, erythritol, baking powder and salt.

Stir in eggs, coconut oil, almond milk and coconut or vanilla extract until dough comes together. It will be quite sticky.

Stir in raspberries until well distributed.

Turn out dough onto a cookie sheet lined with parchment paper and pat into a rough rectangle, 6 by 8 inches. Cut into 6 even portions, and then cut each portion in half diagonally to make 12 triangular scones.

Gently separate scones and place around cookie sheet, leaving at least 1 inch between them. Bake 28 to 30 minutes, or until golden brown and firm to the touch.

Remove and let cool on pan.

Raspberry Coconut Scones

However you pronounce the most debated word in baking, one thing we can *all* agree on is that these raspberry coconut scones look irresistible. They taste just as good too.


60g Mornflake Superfast Oats

25g desiccated coconut (+ extra for sprinkling)

100g butter (regular, or dairy-free)

180ml soy milk** (+ 1 tbsp vinegar)

* caster sugar can be used in place of coconut sugar

**other milk can be used here

*** raspberries can be replaced with other fresh berries


60g Mornflake Superfast Oats

25g desiccated coconut (+ extra for sprinkling)

100g butter (regular, or dairy-free)

180ml soy milk** (+ 1 tbsp vinegar)

* caster sugar can be used in place of coconut sugar

**other milk can be used here

*** raspberries can be replaced with other fresh berries


Pre-heat the oven to 180c and line a large baking tray with baking parchment.

Put the flour, oats, sugar, coconut, baking powder, soda and salt into a large mixing bowl. Add in the butter and rub together until the mixture resembles fine breadcrumbs.

Pour in the soy milk, little by little (you may not need it all) until the mixture starts to come together. Add the raspberries, fold in carefully, so that they don’t break up too much.

Sprinkle flour onto your work surface, then knead the dough lightly a couple of times before patting into a circle, approx. 4cm deep. Use a round fluted cutter to cut out 8 rounds (you may need to bring the dough together again) and place onto the baking tray.

Brush the tops of the scones with a little maple syrup and sprinkle over some desiccated coconut.

Bake for 15-20 minutes, until golden and risen.

Remove from the oven and allow to cool. Enjoy with raspberry jam and cream.

Shop the ingredients

27 Paleo Scones to Satisfy Any Craving

A well-made scone is delicious. They’re crumbly but still moist, flavorful but still light, and have just a hint of the saltiness of baking soda or powder, similar to soda bread. Here are some paleo scone recipes with fruit, vanilla, chocolate, and other flavors. These are REALLY good scones that will convert even the biggest scone skeptic!

Want a different flavor in your scones? Try these with pecan flour! For this recipe, you’ll replace the corn starch with arrowroot starch and skip the powdered sure topping (or just dust with extra pumpkin pie spice).

These spiced orange scones are sandwiched with a coconut ginger whip for a creamy and delicious breakfast treat that’s still good fuel for your body. Make sure to use almond flour instead of a grain-containing blend for this recipe. Best with grass-fed butter and fresh squeezed orange juice!

I love almond flavors in baked good, and these scones get a triple almond flavor with almond flour, almond extract, and raw slivered almonds. I bet they would be absolutely heavenly with a homemade chocolate spread—they’d taste like a bear claw pastry!

These lovely scones have a super-easy ingredient list with just almond flour, baking sofa, sea salt, lemon zest and juice, eggs, honey, and fresh blueberries (or you could use frozen ones that have been rinsed). They also have the ultimate lemony flavor combination.

These scones taste like a slice of apple pie that’s healthy enough to eat for breakfast. For real! Made with almond flour, minced apple, shredded coconut, cinnamon, and honey, they’re sweet and light but still healthy and full of nourishment. No sugar comas here.

Photo: Mom Can I Have That

Bright lemon and spicy ginger are excellent buddies, and this scone recipe proves it. With coconut milk, lemon extract, vanilla, and almond flour, you’ll be on your way to an amazing treat topped with a coconut butter lemon drizzle that tastes like a party in your mouth.

Skip the complicated flour combinations and just use coconut flour in this scone recipe, which makes a modest 6-8 small scones. Honey-sweetened and mixed with chocolate chunks, they’re a treat that you shouldn’t feel guilty about enjoying every now and then.

These scones have sweet jewels of dried apricots mixed through—I recommend hunting some down that are free of sulfites and other preservatives dried fruits are often subjected to. The cold coconut oil helps create that crumbly scone texture, but you could also use cold butter.

I love the combination of cranberry and orange. The cranberries are bright and tart, and the orange flavor also has a citrusy brightness to it, but a sweetness that tempers the berries. Try these cranberry orange scones made with honey, shredded coconut, and almond meal.

Photo: Unconventional Baker

These spiced plum scones are sweetened with maple syrup and kept moist with homemade applesauce. A bit of cocoa powder is a sort of secret ingredient that gives these an amazing flavor. Definitely don’t skip the spiced drizzle with cashews, maple, cinnamon, cloves, and other tasties.

I’m sharing this chocolate chip scone recipe as well, because it uses shredded coconut flakes as its main “flour” substitute, which is interesting and so tasty! I’d love to cut one of these babies open, spread it with grass-fed butter, and chow down.

What’s better than blueberry lemon scones? Frosted blueberry lemon scones! These beautiful little almond-tapioca-coconut flour scones are sweetened with honey, flavored with vanilla, lemon, and blueberries, and drizzled with coconut cream, honey, and lemon juice glaze.

These scones are moist and lightly sweet (maple syrup, my favorite!) and made with almond flour and chia seeds. The little powerhouse chia seeds had vital nutrients to this treat so that you don’t have to feeling guilty indulging every now and then.

Photo: Running To The Kitchen

These scones use almond, cashew, and coconut flours for an awesome flavor and a moist of crumbly texture. The combination of blueberry and orange flavors is fantastic, and if you’re feeling adventurous, you could try using coconut milk in place of the almond milk for extra moisture and healthy fats.

Cinnamon is one of my favorite flavors for both baked goods and breakfast foods alike, so you can bet I’m pretty excited about these. Almond and coconut flours create the perfect scone texture, while a cinnamon-maple-coconut milk frosting takes these to the next level.

These raspberry scones are made with berry spreads and apple sauce for a fruity and naturally sweet flavor. Feel free to replace the xanthan gum with psyllium seed husk as an alternative. I recommend use coconut milk as the liquid in this recipe because it’s so rich!

These scones are great for the holidays and are super tasty with cashew flour, almond extract, and coconut cream. They’re moist and amazing, even if you choose not to drizzle them with the chocolate topping (which I totally recommend using, because…chocolate).

Photo: Lexi’s Clean Kitchen

I think pumpkin alone is fine, but pumpkin with chocolate is out-of-this-world good. These scones are made with almond flour and pumpkin puree for a simple base. Sweeten them with maple syrup and add vanilla and pumpkin pie spices with giant chocolate chunks and a chocolate drizzle for the full experience.

That’s it—I was sold just based on the picture of these scones with their vanilla bean glaze. Then I realized that frosting is made of cacao butter, and I had to mop drool off of my keyboard. Now I’m off to make these scones and eat all of them by myself. See you later.

These pumpkin scones will remind you of their sugary, grain-filled counterparts at Starbucks. They feature a pumpkin base with coconut butter, maple syrup, vanilla, and spices, and are topped off with an amazing glaze made from cashews, maple, coconut oil, and almond or coconut milk.

This is one of my favorite scone recipes—partly because I love orange, and partly because of the amazing orange honey butter which, after tasting it for the first time, I decided I simply couldn’t live without. So better try these scones, because they will change your breakfast life for good.

These scones are made simple with almond and coconut flours, maple syrup, and almond milk. Flavor them with vanilla extract and fresh strawberries and top with the ultimate creamy, crumbly, strawberry-sweet topping: homemade strawberry coconut butter!

These scones are made with coconut oil, coconut palm sugar, almond meal, arrowroot, flaxseed meal, and other ingredients. The ground mahlab is optional but really takes these to the next level, and the fresh cranberries are lovely bursts of flavor in every bite.

I’m a huge sucker for vanilla anything, so I had to include this recipe. You’ll need almond meal, baking powder, macadamia nut oil, maple syrup (or honey), vanilla bean paste, and (optionally) a homemade strawberry and vanilla jam—the recipe for which is linked on the page.

Need a healthier way to get your chocolate chip cookie fix? Try these scones made with almond flour, salt, baking soda, egg, honey, almond butter, and Enjoy Life Mega Chunks—you could also just use the regular chocolate chip version instead of chunks.

These scones have a unique and sophisticate flavor, with fresh chopped figs mixed into the batter (Mission figs are the best variety, in my opinion). The spices like nutmeg, cloves, cinnamon, and vanilla give these scones a lovely aroma, and the coconut butter keeps them dense and moist.

There’s no way around it—dark chocolate and cherries are still one of the most romantic and decadent flavor combinations known to humans. Am I right? Of course. So give these scones a try with honey, cacao chunks, dried cherries, butter, and almond flour.

Preheat the oven to 200°C (180°C fan, Gas Mark 6) Grease and lightly flour a baking tray.

Mix together the flour and butter until it resembles breadcrumbs. Stir in the coconut and the sugar, before folding in the raspberries.

Mix 3 tablespoons of yoghurt, the egg and coconut flavouring together. Make a well in the centre of the flour mixture and then add the wet ingredients.

Blend together until it reaches a soft dough. Bring this together with your hands. If the mixture feels dry add an additional tablespoon of yoghurt.

Turn the dough out onto a floured surface and roll out until it reaches a 3cm thickness. Using a circular cutter stamp out circles of dough and place them on your prepared baking sheet.

Glaze the top of the scones with milk (this is optional) and sprinkle with some more coconut. Bake in the oven for 18-20 minutes.

Vegan Raspberry Scones

Gluten-Free Vegan Raspberry Scones are so easy to make! They are perfectly sweet with a flaky/moist interior and nice crispy exterior &ndash just the way a mouth-watering scone should be!

Some of my fondest memories growing up involve baking with my family. My three siblings and I were a rambunctious bunch, but getting us in the kitchen to focus on a recipe together was a sure way of channeling our excess energy into a project. I would sit on the counter to get a good view, sneak bites from the sticks of butter that were meant to go into the recipe, and help my mom pour ingredients into our mixer.

Those of you who have been around The Roasted Root block a time or two know that I prefer baking my treat recipes with natural sweeteners. When it comes to replacing cane sugar in my recipes, coconut sugar is my go-to because it&rsquos an easy 1:1 substitute. Plus, coconut sugar naturally contains magnesium, potassium, zinc, iron, B vitamins, and amino acids. Sugar with benefits? Can do!

Coconut sugar is also lower on the glycemic index than cane sugar, ranking at GI 35, versus 60 for refined cane sugar. Anything with a GI above 50 will raise your blood sugar level, which means coconut sugar is a great alternative for people who are sensitive to sugar spikes.

The raspberry scones, you&rsquouns&helliplet&rsquos talk about them briefly. They&rsquore made vegan, gluten free, and naturally sweetened using Madhava&rsquos coconut sugar. They&rsquore a blast to bake! &ndash have a looksy:

Normally I&rsquom not one to be all, &ldquoooooh the teeeexture of this scooooone is just soooo lovelyyyyy.&rdquo In fact, I&rsquove never talked scone texture in my life. But, you guys. The texture! Fresh out of the oven, they&rsquore crispy on the outside with a soft and moist-for-a-scone inside, and have little bursts of tangy, sweet raspberries.

Drizzle these puppies with pure maple syrup fresh out of the oven, and ooohhmmmyyygeeerd!! Money!

Recipe Summary

  • 1 ¾ cups all-purpose flour
  • ½ cup sweetened flaked coconut
  • ½ cup rolled oats
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ⅓ cup cold butter, cut into chunks
  • 2 large eggs
  • ½ cup milk
  • ¼ cup raspberry or cherry jam

In a large bowl, mix flour, coconut, oats, 2 tablespoons sugar, baking powder, and salt. With your fingers or a pastry blender, rub or cut in butter until mixture forms coarse crumbs.

In a small bowl, beat eggs and milk to blend. Stir all but about 1 tablespoon egg mixture into flour mixture just until evenly moistened.

Scrape dough onto a lightly floured board and pat into an 8-inch round. Slide round onto a buttered 12- by 15-inch baking sheet and cut into 8 wedges, leaving wedges in place. Brush top of round with reserved egg mixture and sprinkle with remaining tablespoon sugar. Make a 1-inch-diameter depression on top of the wide end of each wedge and fill each with about 1/2 tablespoon jam.

Bake in a 375° regular or convection oven until golden brown, 18 to 20 minutes. Recut scones to separate and serve warm, or transfer to a rack to cool completely.

How to Make It

In a large bowl, mix flour, coconut, oats, 2 tablespoons sugar, baking powder, and salt. With your fingers or a pastry blender, rub or cut in butter until mixture forms coarse crumbs.

In a small bowl, beat eggs and milk to blend. Stir all but about 1 tablespoon egg mixture into flour mixture just until evenly moistened.

Scrape dough onto a lightly floured board and pat into an 8-inch round. Slide round onto a buttered 12- by 15-inch baking sheet and cut into 8 wedges, leaving wedges in place. Brush top of round with reserved egg mixture and sprinkle with remaining tablespoon sugar. Make a 1-inch-diameter depression on top of the wide end of each wedge and fill each with about 1/2 tablespoon jam.

Bake in a 375° regular or convection oven until golden brown, 18 to 20 minutes. Recut scones to separate and serve warm, or transfer to a rack to cool completely.

Scones are so iconic, they have to be really tough to make, right? Wrong! Scones are as simple as can be. Here are the basic steps (and don’t forget to get the full recipe with measurements, on the page down below):

  1. Preheat the oven to 425° (210°C) and line a baking sheet with parchment.
  2. In a bowl, mix flour, salt, baking powder, sugar, and baking soda.
  3. In another bowl, whisk heavy cream, milk, and vanilla.
  4. Using a pastry blender or your fingers, cut butter into the flour mixture until the mixture resembles a coarse meal.
  5. Pour the wet ingredients into the flour and butter mixture and stir until it starts to come together.
  6. Turn dough onto a floured surface and knead a few times until a smooth dough is formed. There should still be bits of butter through the dough.
  7. Roll the dough into a 12同 inch rectangle and sprinkle raspberries onto the surface.
  8. Roll the dough into a log and then with the rolling pin reroll into a one-inch thick rectangle.
  9. Cut dough into 8 large triangles and place them on the baking sheet.
  10. Place the scone in the fridge for 15 minutes to firm up.
  11. While scones are in the fridge, beat an egg in a small bowl.
  12. Remove scones from the fridge, brush the tops with the egg and sprinkle with coarse sugar.
  13. Bake for 25-30 minutes, until the tops are golden and they sound slightly hollow when tapped.
  14. Let cool for 10 minutes on the baking sheet before enjoying.

White Chocolate Raspberry Scones Recipe

I just love baking with (and eating) fresh raspberries. Raspberry sweet rolls, chocolate chip raspberry banana bread, and raspberry bundt cake are a few more of my favorites!

I am a huge fan of raspberries. I could eat them by the bowl full. We eat them so fast at my house that they don’t often make it into my baked goods. But I had been wanting to try raspberry scones for ages, so this time I came up with a plan.

I whipped up a batch as soon as I got home from the grocery store — before anyone even knew we had raspberries. Sometimes you gotta be sneaky!

We loved the combination of the tartness of the raspberries with the sweetness of the white chocolate. And of course the scones are nice and buttery. I adore the flavor from the almond extract, it is a perfect compliment to the raspberries.

You can of course use vanilla instead, but the flavor won’t be quite the same. Either way though, these scones are just amazing!!

If you’ve never made scones before, don’t be scared. They are seriously so easy to make. As long as you don’t overwork the dough, they turn out great.

Don’t be intimidated by the process of cutting in the butter. A good quality pastry cutter makes it easier, but if you don’t have one, you can just use a grater to grate in the butter. Either method will produce great results!

How to make White Chocolate Raspberry Scones

Whisk together the dry ingredients in a large bowl, then cut or grate in the butter. Stir in some white chocolate chips. In a separate bowl, whisk together the wet ingredients. Add to the flour mixture and mix very gently. Carefully fold in the fresh raspberries.

Divide dough in half and pat each portion into a circle. Cut into wedges and place on cookie sheets. Bake at 400° for 15-20 minutes. Melt a little white chocolate and drizzle over the scones. (I like to place mine in a ziplock bag and snip the corner to drizzle. So much easier!)

Can raspberry scones be made ahead?

Yes, they can! After you cut the dough, you can place the unbaked scones on a single layer and freeze for about 1 1/2 hours. Then remove the frozen dough scones and place in airtight containers. You can bake them frozen, you just need to add more baking time. It may take up to 30 minutes.

You can also bake the scones and freeze them in an airtight container. If you choose this method, I recommend freezing them before you add the melted chocolate. Let them thaw before you drizzle them with glaze. Or you can just omit the glaze, they are plenty tasty without it!

Healthy Raspberry Almond Scones

About a week ago, we loaded up our car to drive to San Diego for Grandpa’s memorial service. We managed to fit in four people, our duffel bags and backpacks, two dogs, their dog beds, a flute, a trumpet, and our sanity. (And we even brought back a fifth person when we drove home!)

We eased out of the driveway shortly after 7 am, heading the opposite direction of typical morning rush hour traffic until we merged onto I-5 for the 8+ hour trip. By taking the scenic route when we reached Southern California, partially to avoid LA traffic, we extended the trip a little longer—but our sanity remained intact!

With our two dogs, we stopped a few more times than usual to give them bathroom breaks, along with our typical lunch stop—In ’N Out Burgers for everyone else, a fresh salad for me!—and pit stops to refill the gas tank. We also hopped off the freeway for a bit to drive past my parents’ undergraduate university and their old apartment building. Quite a fun trip down memory lane for Mom!

But with two almost constantly hungry boys in the backseat, we packed plenty of snacks to tide everyone over in between rest stops. They brought crackers, Fig Newton cookies, kettle-cooked potato chips, chocolate bars…

And I tucked in my carrot cake granola bar bites and these Healthy Raspberry Almond Scones for two slightly more wholesome options! Despite the tempting allure of those store-bought cookies and chips, these scones still disappeared first! And with no refined flour or sugar and extra protein, none of us felt guilty about that!

To make these healthy scones, you’ll start with white whole wheat flour . That sounds a little strange, almost like a paradox, doesn’t it? However, white whole wheat flour is made by finely grinding a special type of soft white wheat, whereas regular whole wheat flour comes from a heartier variety of red wheat. This gives white whole wheat flour a lighter taste and texture, similar to that of all-purpose flour, which really lets these scones’ tender texture shine. Even better, it has the same health benefits (like extra fiber!) as regular whole wheat flour.

Note: I included my favorite gluten-free flour blend in the Notes section, if you prefer!

Next, you’ll cut in a small amount of very cold butter . Just 2 tablespoons! The rest of these scones’ tender texture comes from Greek yogurt (one of my favorite ingredients in healthier baking!). It adds the same moisture as extra butter for a fraction of the calories, and it gives your scones a protein boost, too!

However, it’s very important that your butter is cold, straight from the fridge. (Freezing it isn’t necessary for this recipe!) The very cold butter won’t heat up until you put the scones in the extremely hot oven, which then creates little air pockets and a very tender crumb when it melts.

Note: This is why I recommend against using coconut oil, if at all possible, because coconut oil has a much lower melting point than butter and will quickly turn to liquid once you begin mixing it into the dough.

To sweeten your scones, you’ll skip the refined sugar and use pure maple syrup instead. Be sure you buy the real kind! Skip the pancake and sugar-free syrups because they contain corn syrup or artificial ingredients, which we’re avoiding in this healthy recipe. The only ingredient on the label should be “maple syrup,” and it generally comes in thin glass bottles or squat plastic jugs. (I’ve bought it online here!)

Of course, we can’t forget two of the most important ingredients… Almond extract and fresh raspberries ! Almond extract is my all-time favorite baking extract, and it gives these scones an extra fancy flavor. As for the raspberries, be sure to cut them to be about the same size as chocolate chips to ensure the scones bake evenly. (Frozen and thawed will work in a pinch!)

Just before popping the scones in the oven, you’ll slice them into 8 triangular segments and brush the tops and sides with milk. This last part helps seal moisture into the dough so their centers stay extremely tender, and the outsides get a hint of a crust while baking.

Time to eat! ♡ And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! ?) I’d love to see your scones and feature them in my Sunday Spotlight series!