Raspberry coconut scones

Ingredients
-280 g flour
-1 teaspoon baking powder
-50 g of coconut
-3 tablespoons of coconut sugar
-½ teaspoon salt
-5 tablespoons of coconut oil
-250 ml of coconut milk
-1 teaspoon vanilla extract
-large handful of fresh raspberries

Preparation:
Preheat oven to 200 degrees and lay a baking sheet with parchment paper.
Mix flour, baking powder, coconut, coconut sugar and salt (dry ingredients).
Mix the cocoa butter, coconut milk, vanilla extract (wet ingredients).
Add liquid to dry and mix.
Stir in raspberries.
Roll out the dough into a circle 5 cm in thickness.
Cut into 8 triangles.
Put the triangles on a baking sheet and bake 18 to 22 minutes until lightly browned.

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