Terrible, terrible pun. It works for both what I made this week and as a description of the trouble I was having coming up with a pun. However, for those of you who were up in arms last week waving around your fiery pitchforks in protest over how a savoury, olive-studded baked good made it’s way into this catalogue of delicious and delectable dessert dishes, feel free to use that flaming fork for toasting marshmallows again since we’re back on the sweet track this week. For today’s scone-erific offering, I bring you some delicious coconut raspberry scones to be served up with my bonus recipe for maple coconut raspberry spread (I think the spread was my favourite part to be honest. Other people seem to really like the scones too, but I was not altogether unhappy to have some leftover spread when all the scones were gone since it meant I got the joy of adding a heaping teaspoon (ok…tablespoon 😉 ) of this deliciousness to my coffee for a few days. I’m super sad that those days are over 🙁 ).
These scones are definitely go big or go home on the coconut front. The scones themselves are made with coconut oil as your oil/fat component and have a fair bit of flaked coconut mixed right into the dough, then some more coconut is sprinkled on top before baking so you can get a bit of that crunchy toasted coconut taste and texture. Then, there’s coconut butter in the maple raspberry spread just to really coconut these into the stratosphere of insanity. So, if you’re a coconut hater, I’ll definitely have to suggest that you move on and go ahead and not make these for yourself. There’s no way of hiding the coconut here 🙂 . On the other hand, if you’re a lover of all things coconut, I challenge you to make these more coconutty. The only real way would be just have made coconut macaroons or something instead.
I used fresh raspberries for these, but I’m sure you could use frozen as well and that should also work out fine (but, uh, if it doesn’t, you didn’t hear that from me 😉 ).
Yield: 12 medium sized scones
- 1 tablespoon ground flaxseed + 2 1/2 tablespoons water (this is for your egg replacer, alternatively, use egg replacer of choice, I just had this kicking around, so I used it 🙂 )
- 3/4 cup non dairy milk
- 1 teaspoon maple extract
- 2 1/4 cups flour
- 1 tablespoon baking powder
- 1/4 cup sugar (use maple sugar if you happen to have it, but regular sugar is fine too)
- 1/2 teaspoon salt
- 1/2 cup unsweetened shredded coconut + extra for topping
- 1/4 cup + 2 tablespoons coconut oil, room temperature (i.e. not in hardened state, soft or liquid is fine)
- 1/2 cup washed and dried chopped raspberries
- a couple of tablespoons of melted vegan butter for brushing on top
Maple Coconut Raspberry Spread:
- 2 tablespoons coconut butter
- 3 tablespoons vegan butter
- 1 tablespoon maple butter (or maple syrup)
- 1 tablespoon raspberry jam
- 1 teaspoon vanilla
- Preheat oven to 400F and line a baking sheet with parchment paper or silpat.
- In a small bowl combine ground flaxseed and water, then add non-dairy milk and maple extract. Whisk to combine.
- In a separate medium sized mixing bowl, combine flour, baking powder, sugar, salt, and shredded coconut.
- Add coconut oil and use a fork to mix it into your dry flour mixture until no big pieces remain.
- Slowly add your flax/milk mixture to the dry ingredients stirring with a wooden spoon.
- Fold chopped raspberries into the mixture. The mixture will be fairly wet and sticky so not to worry.
- Transfer dough to a heavily floured surface and use your hands to form it into a log about 1 inch high. Cut the log into 6 equal squares, then cut the squares diagonally, so you should now have 12 triangular scones.
- Using a floured spatula, carefully transfer the scones to your baking sheet. Brush the top with your melted vegan butter and sprinkle the tops with a bit more shredded coconut.Bake for 20-25 minutes, or until they just start to lightly brown at the edges.
- Let cool slightly while preparing maple coconut raspberry spread.
- In a small mixing bowl, using a hand mixer, combine all the ingredients for the maple coconut raspberry spread. Allow to firm up slightly in the refrigerator before using.
- Leftover scones should be kept at room temperature in a well-sealed container.