, pub-2905871877463161, DIRECT, f08c47fec0942fa0 Coconut Raspberry Delight

Coconut Raspberry Delight


200 fr. all-purpose flour

60 gr. sweetener

1 tablespoon baking powder

1/4 teaspoon salt

1/2 cup cold butter cut into small pieces

2 large eggs

96 gr. coconut cream

135 gr. raspberries frozen

1/2 teaspoon ground cinnamon

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  • In a large bowl, whisk together the flour, sweetener, baking powder and salt. Using a pastry cutter, cut the butter into the flour mixture, until you have course crumbs.

  • Whisk the eggs lightly and combine with the coconut cream. Add to the flour mixture and stir until just moist.

  • Add the raspberries and coconut to the dough, then mix lightly. The dough will be sticky.

  • On a well floured surface, turn the sticky dough out and knead very lightly until the raspberries are incorporated into the dough and the dough is shaped into a disk. If the dough feels too sticky, lightly add more flour as you shape the dough. Roll the dough 3/4 inch thick. Using a floured biscuit cutter or cookie cutter, cut out 3-inch rounds. You should have about 8 scones. Place the scones on a baking sheet lined with parchment or a silicone mat, and lightly brush with coconut cream. Stir together the sweetener and cinnamon and sprinkle over the scones.

  • Place the scones in the freezer for 30 minutes. Meanwhile, preheat the oven to 180 degrees C.

  • Once the scones are chilled, bake for 20 minutes, or until golden. Enjoy while warm.

  • Enjoy!

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