Coconutmilk Scones with Raspberries
  • 100g wheat flour + more for dusting
  • 100g spelt wholemeal flour
  • ¾ Tbsp (wine-stone) baking powder
  • ⅓ Tsp salt
  • 200ml coconut milk
  • 5 Tbsp coconut oil
  • 2 Tbsp maple syrup
  • 70g raspberries (fresh or frozen)
  1. Whisk flour, baking powder and salt together in a bowl.
  2. If your coconut milk is divided in thick and thin liquid, then mix together until well combined. Add coconut oil and maple syrup and stir together. Leave about 3 tablespoons and add remaining liquid to dry ingredients and stir them in to form a dough and knead until combined.
  3. Transfer the dough to a well-floured counter, flour also the top of the dough and add raspberries gently. But don’t fret if the raspberries get muddled. Divide dough into six equal pieces, form balls and transfer to a baking sheet lined with baking paper. Brush each scone with the remaining liquid.
  4. Bake in preheated oven at 220°C for about 15 minutes.
Recipe by piroggi at