Chocolate/Raspberry Coconut Scones

By Moogie

Scone ---[SKOHN, SKON]
This Scottish QUICK BREAD is said to have taken its name from the Stone of Destiny (or Scone), the place where Scottish kings were once crowned. The original triangular-shaped scone was made with oats and griddle-baked. Today's versions are more often flour-based and baked in the oven. They come in various shapes including triangles, rounds, squares and diamonds.

Ingredients

• Ingredients for Scones:
• 2 cups all-purpose flour
• 1/4 cup sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter (cold)
• 2 cups fresh raspberries
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon raspberry extract
• 1/2 cup lightly toasted coconut flakes
• 2 large eggs
• Ingredients for Chocolate-Raspberry Icing:
• 3/4 cup sugar
• 1/4 cup cocoa
• 2-3 tablespoons water
• 1 tablespoon corn syrup
• 1/2 teaspoon raspberry extract
• Mix all ingredients until smooth.

Details

Preparation time 15mins
Cooking time 35mins
Adapted from moogieland.blogspot.com

Preparation

Step 1

Directions for Scones:
1. In large bowl, mix together flour, sugar baking powder and salt.
2. Cut in butter until mixture resembles coarse crumbs.
Add milk, extract, coconut and 2 slightly beaten eggs. Mix until blended.
3. Gently stir in raspberries (reserving 1/2 raspberries for tops).
4. Knead on a floured surface and cut into desired shapes.
5. If you find your dough sticky, add more flour as needed.
6. Place reserved raspberries on tops of each scone.
7. Bake at 375 degrees for 15 to 20 minutes.
8. Pipe chocolate-raspberry icing over cooled scones.