Description
Delight in these tender and lightly sweet Raspberry Scones, made with whole wheat flour and creamy coconut milk for a perfect breakfast or afternoon treat. Fresh raspberries add bursts of tartness, and a simple lemon glaze tops off these golden, flaky pastries baked to perfection.
Ingredients
Dry Ingredients
- 2 cups white whole wheat flour (or whole wheat pastry flour)
- ⅓ cup granulated sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
Butter
- 6 tablespoons frozen unsalted butter (plant based is fine, see notes)
Wet Ingredients
- ⅔ cup canned light coconut milk
- 1 teaspoon vanilla extract
Fruit
- ¾ cup fresh raspberries
Glaze
- Confectioners sugar (amount not specified, approximately ½ cup)
- Lemon juice (to mix until smooth, about 1-2 tablespoons)
- Lemon zest (optional, for topping)
Instructions
- Mix dry ingredients: In a large bowl, combine the flour, sugar, baking powder, and salt until evenly mixed.
- Cut in butter: Grate frozen butter using the large side of a box grater directly into the dry ingredients. Use a pastry blender or two forks to incorporate the butter into the flour mixture until it resembles a grainy meal texture. Alternatively, cube the butter and pulse with a food processor.
- Add wet ingredients: Pour in the canned light coconut milk and vanilla extract. Stir together with a large wooden spoon or spatula until the dough begins to form a ball. If dough feels too dry to come together, add additional milk by the tablespoon. If plant-based butter was used, cover and chill the dough in the fridge for 20 minutes.
- Preheat oven: Set your oven to 400º F and line a baking sheet with parchment paper.
- Shape dough: Divide the dough into two equal portions. On a floured large cutting board topped with parchment paper, shape one portion into a 6-inch diameter circle. Gently press about two-thirds of the raspberries into this dough circle. Place the remaining dough on top and reshape into a circle again, then press the remaining raspberries into the top dough layer.
- Chill dough: Place your cutting board with the dough circle into the freezer for 15 minutes to firm up and help the scones maintain their shape during baking.
- Slice and bake: Remove dough from freezer and cut into 8 even triangular wedges using a sharp knife. Arrange triangles on the prepared baking sheet, ensuring they are separated. If the dough is still soft and hard to cut, chill an additional 10 minutes. Bake for 15-20 minutes or until the tops turn a light golden brown.
- Cool and glaze: Let scones cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Whisk confectioners sugar with lemon juice in a medium bowl until smooth to make the glaze. Drizzle the glaze over the cooled scones and sprinkle with lemon zest if desired. Use parchment paper or a plate under the rack to catch drips.
Notes
- Using frozen butter is crucial to create flaky layers in the scones.
- If using plant-based butter, chilling the dough before baking is especially important for proper texture.
- Adjust milk quantity slightly to get the right dough consistency; it should hold together but not be sticky.
- Fresh raspberries add freshness and tartness; gently pressing them into the dough prevents them from bursting excessively.
- For a dairy-free version, use plant-based frozen butter and canned coconut milk as indicated.
- Glazing with lemon adds a bright, tart contrast to the sweet scones.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
