Coconut Raspberry Scones

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These were good, and I would make them again. I give them an 8.

INGREDIENTS

2 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon kosher salt
1/2 cup cold butter, cut into small pieces I did 6 T of butter and 2 T. of coconut oil
2 large eggs
3/4 cup coconut cream (see notes below), plus 2 tablespoons for brushing the scones I did buttermilk and added 1/2 tsp. coconut extract instead
1 cup raspberries (frozen works well here) I probably increased this a bit
1/2 cup shredded coconut
2 teaspoons sugar I topped mine with coconut instead
1/2 teaspoon ground cinnamon  see note above

Essentially, you mix the dry, cut in the butter, add the wet and barely mix. I might decrease the liquid a slight bit, and I will add the coconut and raspberries before the liquid next time. You Bake them at 400 for 12-20 minutes. 

http://kitchenconfidante.com/coconut-raspberry-scones-recipe?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+Kitchen-Confidante+(Kitchen+Confidante)

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