Receta Raspberry Coconut Scones
Raspberry Coconut Scones with Chocolate Glaze
Ingredients
- 2 1/2 c
- flour
- 1 c
- rolled oats
- 1/3 c
- sugar
- 1 T + 1 t
- baking powder
- 1/2 t
- baking soda
- 1/2 t
- salt
- 1/2 c
- butter, cold and cubed
- 1
- egg, slightly beaten
- 1/2 t
- almond extract
- 1/2 c
- milk
- 2 T
- Greek style yogurt
- 1/4 c
- Raspberry Flavored Liqueur
- 1/3 c
- coconut, flaked sweeten
- 1 (4 oz) box
- chocolate raspberry candies
- Cooking Directions
- Preheat oven to 425
- Line baking sheet with parchment paper
- Set aside 10 whole raspberry candies; chop remaining candies and set aside
In large bowl combine; flour, oats, sugar, baking powder, baking soda, and salt.
Cut in cold, cubed butter, with pastry blender until mixture resembles coarse crumbs
In small bowl combine; egg, almond extract, milk and yogurt
Add egg mixture and Raspberry Liqueur to flour mixture. Stir until combined, add
coconut and chocolate raspberry candies, stir lightly.
Turn dough onto well floured surface; pat dough into a 10 inch circle. Cut into 8-10 wedges. Place wedges on parchment lined baking sheet.
Press one whole chocolate covered raspberry candy into each scone.
Bake scones at 425 for 12-15 mins
Cool on wire rack
Drizzle with Chocolate Glaze: 1/4 c milk chocolate chips, 1/2 t shortening. In a microwave, melt chips and shortening; stir until smooth, Drizzle over scones.