Raspberry Coconut Scones with Chocolate Glaze
Raspberry, chocolate and coconut collide together in this delicious scone.
Ingredients
- 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 raspberry extract
- 1/2 cup milk
- 2 tablespoons Greek style raspberry yogurt
- 1/3 cup coconut
- 1 cup fresh raspberries
- 1/3 cup mini chocolate chips
- 10 whole chocolate-covered raspberry creme candies optional
- Chocolate Glaze
- 1/3 cup milk chocolate chips
- 1/2 teaspoon shortening
Instructions
- Preheat oven to 425º Line baking sheet with parchment paper.
- Set aside 10 whole raspberry candies if using
- In large bowl combine flour, oats, sugar, baking powder, baking soda, and salt.
- Cut in cold, cubed butter with pastry blender until mixture resembles coarse crumbs.
- In small bowl combine egg, raspberry extract, milk and yogurt.
- Add egg mixture to flour mixture. Stir until combined.
- Fold in coconut, fresh raspberries, and mini chocolate chips.
- Turn dough out onto well floured surface; pat dough into a 10 inch circle.
- Cut into 8 to 10 wedges. Place wedges on parchment lined baking sheet.
- Press one whole chocolate covered raspberry candy into each scone, if using.
- Bake for 12 to 15 minutes. Cool on wire rack.
- Make Chocolate Glaze
- In microwave melt chocolate chips and shortening on high for 40 seconds, stir until smooth.
- Drizzle over scones.