Raspberry Coconut Almond Scone Recipe

The raspberry coconut almond scone recipe is a great way to start the day! The combination of fruit, coconut, and nuts are scattered throughout this tasty morsel!

Ingredients
2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shredded coconut
1/3 cup (3 1/2 ounces) almond paste, chilled
1/4 cup unsalted butter, chilled
1/3 cup milk
1 large egg
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 cup seedless raspberry preserves

Egg Wash:
1 egg yolk
1/2 teaspoon water

Topping:
3 tablespoons slivered almonds

Hardware
Whisk
Large bowl
2 x small bowls
Pastry blender (optional)
Food processor or blender
2 1/2-inch biscuit cutter or drinking glass
Pastry brush
Cookie sheet

Step 1: Lightly grease a cookie sheet; set aside.
Step 2: Preheat oven to 375 degrees F.
Step 3: Place coconut in food processor or blender, process for 30 seconds until coconut is finely chopped; set aside.
Step 4: In a large bowl, whisk together flour, sugar, baking powder, and salt.
Step 5: Stir coconut into flour
Step 6: Cut the almond paste and butter into 1/4-inch size pieces using a pastry blender or two knives and distribute them over flour mixture.
Step 7: In a small bowl, stir together the milk, egg, and vanilla and almond extracts.
Step 8: Add the milk mixture to flour mixture and stir to combine.
Step 9: Pat the dough out into a 3/8-inch thickness on lightly floured surface. Using a floured 2 1/2-inch round biscuit cutter or drinking glass, cut rounds from dough. Repeat by gathering scraps together until dough is used up. Place half of the total count of rounds 3 inches apart on prepared cookie sheets.
Step 10: Mound 1/2 teaspoon of raspberry preserves in the center of each round. Top rounds with remaining rounds, pinching the sides to seal in preserves.
Step 11: In a small bowl, stir together egg yolk and 1/2 teaspoon of water. Brush the top of each round.
Step 12: Press slivered almonds lightly into dough.
Step 13: Bake for 17-22 minutes, or until tops are lightly browned. Transfer scones to cooling surface.

The raspberry coconut almond scone recipe makes 9 scones.

For more information on baking procedures and hardware used in this recipe see our Baking Tips section.

For more scone recipes look here.



Try these similar recipes.

Raspberry Almond Turnovers
Coconut Chews




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