Raspberry & Coconut Scones

Baking - sweet Baking - sweet

Preparation time

35min

Total time

55min

Portion

10 piece(s)

Level

medium

TM 5

by taliathehungry

published: 2019/07/22

changed: 2019/07/22

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Ingredients

Raspberry & Coconut Scones

370 grams plain flour, + extra for dusting mat/bench and cutter
100 grams raw sugar
1 tablespoon baking powder
1/2 teaspoons salt
80 grams Butter, cold, chopped into cubes
2 eggs
1 teaspoons Vanilla Paste
180 grams coconut cream, + 2 tablespoons for brushing
100 grams raspberries, frozen and kept in freezer until needed
40 grams Shredded coconut

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Spatula TM5/TM6
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Recipe's preparation

Add flour, sugar, baking powder, salt and cubed butter into mixing bowl. Combine 5 sec/Sp 8.

Add coconut cream, eggs and vanilla to the mixing bowl. Mix 5 sec/Sp 5 until just combined.

Add in the frozen raspberries and shredded coconut. Mix

5 sec/ Sp 5.

Dust your silicone mat or clean bench with flour. Turn your dough out onto mat/bench. It will be sticky! Using the base of your blades, twizzle your blades to help loosen mixture from mixing bowl. You may also use your spatula to get out any excess. Dust top of dough and squash into a chubby disc.

Prepare a large, flat baking tray with a baking mat or baking paper.

Use a floured rolling pin to roll your dough to approx. 20mm thickness. Dip your scone cutter (I use a flower shaped cookie cutter) into some plain flour and carefully cut 8-10 scones out, placing them gently on the prepared baking tray. Squish leftover dough back together and cut out 2-3 more shapes.

With a pastry brush, brush each pretty scone with extra coconut cream. Place tray into freezer for 30 mins. Meanwhile, preheat oven to 200 degrees.

Once cooled in freezer for 30 mins, pop your scones into the preheated oven for 20 mins or until golden brown. These are glorious served with lemond curd and freshly whipped cream!

Tip

It it important the raspberries are very frozen for this recipe. They will become too squishy if thawed and make for an even stickier dough.
DAIRY FREE VARIATION: These can be made dairy free by using frozen, cubed Nutilex instead of the butter.

Thermomix Model

Recipe is created for
TM 5

If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.

Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.