{"id":2827,"date":"2020-07-19T20:13:02","date_gmt":"2020-07-19T20:13:02","guid":{"rendered":"http:\/\/www.womansconed.com\/?p=2827"},"modified":"2020-07-19T20:13:04","modified_gmt":"2020-07-19T20:13:04","slug":"scone-of-the-month-toasting-coconut-raspberries-white-chocolate","status":"publish","type":"post","link":"https:\/\/www.womansconed.com\/?p=2827","title":{"rendered":"Scone of the Month: Toasting coconut, raspberries, white chocolate"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n\n

Three tastes had been on my mind when I made scones in July \u00e2\u20ac\u201d coconut, raspberries and white chocolate. These had, in fact, been on my radar since wintertime,  when contemplating scone flavors. This trio of tart berry, soft sweet chocolate and nutty shreds of coconut seemed idyllic together in a scone.<\/p>\n\n\n\n

I found a recipe I liked for Raspberry & Coconut Scones on the BBC Good Food website. It was a simple formula (although in metric measurements that I had to translate), and I liked that the scones were cut into squares (rather than the usual triangles and rounds). No white chocolate was included in the recipe, but with the forgiving and amenable nature of most scone recipes, I figured I could add in some white chocolate chips easily.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

[I} meandered another way in the recipe, too. It called for desiccated coconut to be mixed in the scones. I had a finely shredded, unsweetened. type that I thought would be perfect in the scone, a finer texture and less stringy, but full of flavor. But another more coarsely shredded version I had looked like one that would add some nice texture to top each scone and would hopefully bake up to a toasty brown, as well. <\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

[T]he scones are an easy blending of self-rising flour, a little salt, the coconut, and butter, then tossing in some sugar.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

[T]o this, I added in about a third cup of white chocolate chips (I usually have both white and chocolate chips on hand, I recommend Ghirardelli).<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

[T]he dry ingredients and butter are then blended that with  buttermilk. The dough is a bit shaggy.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

[R]aspberries, though in season, are quite delicate to work with when fresh, so I used frozen for this recipe. Much sturdier and more accessible, since I usually keep a range of berries in the freezer all year.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

[I] gently kneaded the raspberries into the scone dough\u00e2\u20ac\u00a6their bright pink color promised an alluring finished scone.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

[T]he scones cut easily into squares, but left a few raggedy edges with berries and bits of coconut protruding. I didn\u00e2\u20ac\u2122t mind. A homey-looking scone is a welcome thing.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

[W]hile the scones called for an egg wash on top, which I accommodated, I also took the topping a step further.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

[I] sprinkled some shredded coconut on top of the scones, hoping to add to their rustic presentation.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

[T]he look of the finished scones did not disappoint \u00e2\u20ac\u201d golden brown, with toasty coconut topping and bursts of bright pink from the raspberries within.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

[T]he scones had a nice crusty, chewy exterior, made nutty with that addition of coconut, but had tender, flavor within,  full of the sweet, almost marshmallow-like flavor of the white chocolate and tart bursts of juicy raspberries. <\/p>\n\n\n\n

Raspberry, Coconut and White Chocolate Scones<\/strong><\/p>\n\n\n\n

Adapted from BBC Good Food <\/strong>(https:\/\/www.bbcgoodfood.com\/recipes\/raspberry-coconut-scones<\/a>)<\/p>\n\n\n\n

Makes about 5 to 6 scones<\/strong><\/p>\n\n\n\n