October 9, 2012

Raspberry Coconut Scones with Chocolate Glaze

On the Menu Today~
Raspberry Coconut Scones 
with Chocolate Glaze

Raspberry, Coconut and Chocolate?
You bet!
If you can't find these delicious candies in your area,
you can substitute fresh raspberries and mini chocolate chips.

Raspberry Coconut Scones
with Chocolate Glaze
  • 2 1/2 cup flour
  • 1 cup rolled oats
  • 1/3 cup sugar
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter, cold and cubed
  • 1 egg, slightly beaten
  • 1/2 teaspoon vanilla extract
  • 1/2 cup milk
  • 2 tablespoons Greek style raspberry yogurt
  • 1/3 cup coconut
  • 1 cup fresh raspberries or 1 (4 oz) box chocolate raspberry candies
  • 1/3 cup mini chocolate chips 
Cooking Directions
  1. Preheat oven to 425ยบ Line baking sheet with parchment paper.
  2. Set aside 10 whole raspberry candies; chop remaining candies and set aside.
  3. In large bowl combine flour, oats, sugar, baking powder, baking soda, and salt.
  4. Cut in cold, cubed butter with pastry blender until mixture resembles coarse crumbs.
  5. In small bowl combine egg, vanilla extract, milk and yogurt.
  6. Add egg mixture to flour mixture. Stir until combined.
  7. Fold in coconut, fresh raspberries or chopped chocolate raspberry candies and mini chips. 
  8. Turn dough out onto well floured surface; pat dough into a 10 inch circle. 
  9. Cut into 8 to 10 wedges. Place wedges on parchment lined baking sheet.
  10. Press one whole chocolate covered raspberry candy into each scone, if using.
  11. Bake for 12 to 15 minutes. Cool on wire rack.
  12. Drizzle with Chocolate Glaze.

Chocolate Glaze

  • 1/3 cup milk chocolate chips
  • 1/2 teaspoon shortening
Cooking Directions
  1. In microwave melt chocolate chips and shortening on high for 40 seconds, stir until smooth.

Scones, Raspberry, Coconut, Chocolate

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