I was reluctant to post this recipe fearing that I may seem to be scone obsessed.
I wasn’t looking for this recipe, or another way to enjoy more coconut for that matter. While searching for a completely different recipe I came across a picture of these Raspberry Coconut Dark Chocolate Scones quite unexpectedly.
One glimpse of the picture was all it took to forget what I was originally looking for and to this day I still can’t remember what it was. It was interesting to see a different shaped scone from the usual wedge shape. I also liked the idea of the fruit and chocolate being rolled up in the center instead of being dispersed throughout the scone.
My first attempt at making these confirmed this was an excellent recipe however a little messy to put together for my liking and the scones weren’t as presentable as the ones in the picture. After a few adjustments to the method of preparation, I ended up with a good looking as well as tasty scone with a lot less kitchen cleanup!
I’ve made these scones three times since coming across this recipe and anticipate a very long, sweet relationship!
Raspberry Coconut Dark Chocolate Scones
½ cup unsalted butter cut into small pieces (or grated, see Notes, Tips and Suggestions)
½ cup milk
½ cup Greek Yogurt (or sour cream)
2 cups all-purpose flour
½ cup castor sugar (aka. superfine or fruit sugar)
2 teaspoons baking powder
pinch of baking soda
1 cup raspberries
about ¼ cup dark chocolate cut into small pieces
½ cup shredded coconut
- In a medium bowl combine all of the dry ingredients.
- Add the cold butter and with a fork lightly mix it into the flour mixture.
- Mix together milk and yogurt.
- Add to butter/flour mixture and stir until the dough begins to come together.
- With palm press mixture down then fold over and press down again, repeat until most of the dough has come together.
- Place a piece of plastic wrap on counter and sprinkle with flour, place dough on plastic wrap and shape into a rough rectangle.
- Add a little flour on the top of dough and place another piece of plastic wrap on top.
- With rolling pin roll into a 8 X 11 inch rectangle.
- Remove top plastic wrap and place raspberries, coconut and chocolate down the center of dough.
- Using bottom plastic wrap to help, roll dough as tight as possible to form a log shape.
- Twist the ends tightening the roll.
- Unwrap the plastic wrap and slice into 8 to 9 slices.
- Place on parchment lined baking sheet and brush with a little cream or milk.
- Bake in a preheated 450 degree F oven for about 20 minutes or until golden.
- Cool on rack and lightly dust with a little confectioner’s sugar.
Notes, Tips and Suggestions.
- The method of preparing these scones includes any adjustments made to make things a little easier. I have surely spared many messy kitchen cleanups!
- I replaced the Greek yogurt with sour cream since I’m more likely to have sour cream in my fridge than Greek yogurt, with good results. I don’t recommend using low fat though.
- Instead of cutting the butter into the flour mixture with a pastry blender try coarsely grating very cold or even frozen butter instead. I find this method an excellent way of dispersing the butter more evenly. If butter is grated while not frozen pop it into the freezer after grating for a few minutes before using.
- If the raspberries are on the mushy side try placing them in the freezer for a few minutes to firm them. This will help the berries remain intact and prevent the juices from being squeezed out of them while rolling the dough, not to mention less mess!
- For one less cup to clean, measure the 1/2 cup of milk in a measuring cup then add enough yogurt or sour cream to measure 1 cup.
- Don't like coconut? Don't let this stop you from making these delicious scones, omit it!
- In case you're wondering...I didn't forget the egg... no eggs required!