• Antoinette

Spring Break is just around the corner? I’m ALREADY dreaming of Sun and Fun Food and Beverages!

Updated: Mar 2, 2020

No matter if you’re planning a Vacation Getaway or simply having a Staycation I have some great recipe ideas for you and your family! Perhaps you’ll be able to order something similar at a favorite restaurant or just make it right in your own kitchen! So what are we waiting’s only weeks away!!

“Let’s get this Spring Break Party Started”.. LIKE NOW!! 😜🏖


#raspberries #raspberryscones #coconut #coconutcream #baking #cinnamonsugar #breakfast #snack #delicious #freshraspberries #scones #ilovebaking #thefeed #thefeedfeed #foodphotography #thecookingtrader #yum #instafood #food #foodporn #foodie #instafood #yummy #foodstagram #instagood #lovemycooking #lovecooking #creativecooking #foodlover #homemade


2 1/2 cups all-purpose flour

1/2 cup granulated sugar

1 tbsp. baking powder

1/4 tsp. kosher salt

1/2 cup cold butter cut into small pieces

2 large eggs

3/4 cup coconut cream plus 2 tbsps for brushing the scones.

1 cup raspberries, fresh or frozen

1/2 cup shredded unsweetened coconut

2 tsp. sugar

1/2 tsp. ground cinnamon


Preheat oven to 400 degrees F.

In a large bowl, whisk together the flour, sugar, baking powder and salt. Using a pastry cutter or food processor cut the butter into the flour mixture, until you have course crumbs.

In medium bowl whisk together the eggs and then add the coconut cream and whisk until combined. Add the egg mixture to the flour mixture and stir until just moist.

Fold in the raspberries and coconut to the dough. The dough will be very sticky.

On a well floured surface, turn the dough out and knead very lightly until the raspberries are nicely incorporated into the dough and the dough is shaped into a disk. Be gentle to prevent the berries from squishing too much into the dough. If the dough feels too sticky add a bit more flour as you shape the dough. Roll the dough approx. 3/4 inch thick. Using a floured biscuit cutter or cookie cutter, cut out 3-inch rounds. You should have about 8-10 scones. Place the scones on a baking sheet lined with parchment paper and lightly brush with coconut cream. Mix together the sugar and cinnamon in small bowl and then sprinkle generously over the scones.

Place the scones in the freezer for approx. 30 minutes.

Once the scones are chilled remove from freezer and bake for 20 minutes, or until golden.

Enjoy! 😉

9 views0 comments

Recent Posts

See All