However you pronounce the most debated word in baking, one thing we can *all* agree on is that these raspberry coconut scones look irresistible. They taste just as good too.
300g self raising flour
60g Mornflake Superfast Oats
100g coconut sugar*
25g desiccated coconut (+ extra for sprinkling)
1 tsp baking powder
½ tsp baking soda
100g butter (regular, or dairy-free)
180ml soy milk** (+ 1 tbsp vinegar)
1 tsp vanilla
150g fresh raspberries***
Pinch of salt
2 tbsp maple syrup
* caster sugar can be used in place of coconut sugar
**other milk can be used here
*** raspberries can be replaced with other fresh berries
Pre-heat the oven to 180c and line a large baking tray with baking parchment.
Put the flour, oats, sugar, coconut, baking powder, soda and salt into a large mixing bowl. Add in the butter and rub together until the mixture resembles fine breadcrumbs.
Pour in the soy milk, little by little (you may not need it all) until the mixture starts to come together. Add the raspberries, fold in carefully, so that they don’t break up too much.
Sprinkle flour onto your work surface, then knead the dough lightly a couple of times before patting into a circle, approx. 4cm deep. Use a round fluted cutter to cut out 8 rounds (you may need to bring the dough together again) and place onto the baking tray.
Brush the tops of the scones with a little maple syrup and sprinkle over some desiccated coconut.
Bake for 15-20 minutes, until golden and risen.
Remove from the oven and allow to cool. Enjoy with raspberry jam and cream.