This recipe uses raspberry preserves because this ingredient does not leak moisture into the dough like the fresh fruit does. If you prefer fresh fruit, just add an extra 2 tablespoons sugar to the recipe. Better still, save delicate fresh raspberries for decoration. Enjoy warm.
Ingredients 2 cups flour 1 teaspoon salt 1/2 teaspoon baking soda 1/3 cup raspberry preserves 1 cup chilled coconut oil dash of coconut milk 1/4 cup sugar 1 teaspoon cinnamon 1 teaspoon vanilla optional fresh raspberries 1 cup Directions To begin, pre-heat the oven to 400. Then chop in the chilled coconut oil into the flour, sift in the baking soda, salt, cinnamon, sugar, and vanilla. Whisk until combined and crumbly. Lightly stir in the preserves. Depending on moisture, add a dash of coconut milk to bring mixture into a rough ball. It should still be very crumbly when you press it into a circle on the baking tray. Cut it into triangles, leaving them pressed together. Try not to overwork the dough; distinct crumbles are better than gluey dough. Chill the scone circle on the baking sheet in the fridge for 10-15 minutes. Bake in 400 degree oven for 20 -25 minutes. To serve, sprinkle with fresh raspberries if you can afford them. (I can't...so here we are)
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M. RudieneI grew up in rural Wisconsin...moved to Corpus Christi to attend college... and have now moved to the Bronx with my wonderful husband! Categories
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