Did you miss me? Of course you did, because everyone loves scones. So maybe it isn’t me you missed, and it’s just the scones you were pining after? Should I be concerned? Are my friends only friends with me because I bring them baked goods?!
Well, yeah I think they are, but the dictionary defines friends as “recipe taste testers”, right? Or at least that’s what all my friends tell me. I can go weeks, months, YEARS without talking to my friends, so long as when I come back I bring them yummy baked goods. Again, so they tell me through mouthfuls of scones, cookies, and cupcakes. And banana bread. Peanut butter chocolate swirled banana bread to be exact. But that’s another story and another recipe.
Why the long absence and subsequent promise to beging of forgiveness and subsequent promise to be a better friend through more frequent recipe updates? Well I made a massive career change (from science-y graduate school to artsy acting), made even more massive life changes, made some location moves (to my parents’ house sans kitchen for a few miserable months–because of the no kitchen; my parents are lovely–and then to my own apartment), and basically just took my life and shook it upside down like a bully in elementary school looking for lunch money. Unfortunately,
money scones didn’t fall out.
But I missed baking and sharing my recipes with you! So I decided to try to come back. And since berry season will be upon us before we know it, what better way to kick it off than with a hunt for golden raspberries?
Golden raspberries are like red raspberries’ shy cousin. They are less in-your-face tart and a little more delicate, but have generally the same flavor profile. And they go just as well with coconut as any summery berry! My “Berry Lady” at our local farmer’s market recommended I try them out in place of red raspberries for scones because they can be a little sturdier and hold up better to baking. She had me at “berry” though so it wasn’t a hard sell! And look how pretty and bright they came out!
You can easily sub red or black raspberries if you can’t find golden.
golden raspberry coconut scones
- 250g all purpose flour
- 3/4 tsp baking soda
- 1/4 salt
- 50 g ultrafine baking sugar
- 1 cup golden raspberries
- 2/3 cup shredded coconut, sweetened
- 150 mL whipping cream
Preheat oven to 450°F. Line a baking sheet with parchment paper. Set aside.
In a large mixing bowl, sift together flour, baking soda, salt, and sugar. Toss in berries and coconut.
Slowly add in whipping cream until the dough is moistened and coming together. Turn out onto a floured surface.
Pat down to desired thickness and cut out scones in desired size rounds (1 cm and 5 cm, respectively). Place on baking sheet and bake for 10 minutes. Remove to a wire rack to cool.