Raspberry Lemon Scones
Ingredients
2 cups bread flour
1/4 cup granulated sugar
6 tbs unsalted butter, cubed & cold
3/4 cup coconut milk, cold
2 tbs lemon zest
1 cup raspberries
1/2 cup chopped rhubarb (if in season)
1/3 tsp Himalayan sea salt
2 tsp baking powder
1 large egg
2 tsp high quality vanilla
1 tbs coconut milk, cold
Reserve of granulated sugar to sprinkle on top
Directions
Preheat oven to 400°. Line a baking sheet with parchment paper
Using a large bowl, whisk flour, baking powder, sugar & salt
Using a pastry cutter (alternate: fork, food processor. Key is to get a nice crumbly texture), cut butter into the dry mixture
Add in raspberries and zest
In a smaller bowl, whisk together egg, vanilla & coconut milk
Pour wet mixture into butter/flour mixture, and mix using a fork until combined
Using a round baking pan, dust with flour, pour the mixture into the pan, pat down, cut into triangles/wedges and transfer to the baking sheet
Brush the tops with one tablespoon of cold coconut milk, sprinkle with granulated sugar
Bake for 20 minutes or until slightly golden brown