Raspberry and Coconut. I know it sounds strange but trust me.
I originally got the idea from a blog I read that called for strawberries and strawberry glaze. But being that I'm allergic to strawberries and I like to eat what I make, I opted for the raspberries I found at the grocery store (on sale!).
The coconut flavor isn't very strong in these which is why I went for a coconut glaze/frosting. The coconut and flakes definitely helped the flavor pop!
Raspberry Coconut Scones
(makes 16 scones; adapted from Jessica)
1 pint raspberries, rinsed
3 1/4 cups flour
1/3 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cups cold butter, cut into pieces
1 cup canned coconut milk
2 teaspoons vanilla extract
3 tablespoons melted butter
1/4 cup (solid) coconut oil
1 tablespoon shredded coconut flakes
1/4 cup powdered sugar
Preheat oven to 425 degrees. Place raspberries in food processor and blend until smoooth and pureed. Pour into a large bowl and combine vanilla and coconut milk
In large bowl combine flour, sugar, salt, baking soda and powder. Using a fork or a pastry blender, cut in butter until it forms coarse crumbs. Stir in coconut milk, raspberry puree and vanilla extract. Stir with a spoon until a dough forms, using your hands to bring it together. Turn onto a lightly floured surface and knead gently.
Divide in half and pat into two 7-inch round circles. Brush each dough with melted butter. Cut into 6 or 8 wedges, or use a biscuit cutter to make rounds. Bake for 12-14 minutes (wedges) or 9-11 minutes (rounds).
While scones are baking, melt the coconut oil over medium heat. Add coconut flakes stirring until well combined. Add in powdered sugar and whisk until combined.