Sunday Morning Raspberry Coconut Scones 

This weekend I whisked myself away to the snow caps and chalet life with my some of my oldest girlfriends. We all grew up together, literally a few houses down from each other. We’ve watched, analyzed and jumped to conclusions over every season of The Bachelor/Bachelorette. We’ve thrown house parties and got caught. We’ve worked at the same store for years, and dealt with each other’s breakups. We’re those annoying girls who could be apart for months and when we reunite it’s like nothing has changed – except we mean that, literally it is like we are 13 again every time. 
So this weekend we…

  • We went shopping
  • Ate too much guacamole
  • Drank too much wine
  • Laughed until our jaws hurt
  • Danced it out
  • Froze our butts off by the ski hills

As it turns out we had a lot to celebrate: 

  • A new start in Germany for one
  • A new relationship milestone for another
  • A new career goal
  • An absolute fearful excitement about what’s coming next for us all

While our worlds continue to twirl, just for one weekend and one Sunday morning over scones, we were just the girls who grew up together bouncing on a trampoline dreaming about our futures. 
Raspberry Coconut Scones

  • 1 1/2 cup whole wheat flour
  • 1/2 cup coconut flour 
  • 1/4 cup organic sugar cane
  • 1 tbsp baking powder
  • 1/4 cup coconut oil, frozen and grated
  • 1 cup unsweetened almond milk
  • 1 egg
  • 2/3 cup frozen raspberries 


  • 3/4 cup powdered sugar
  • 4-5 tbsp almond milk
  • 1 tsp vanilla, clear

Assembling the Scones

  1. Preheat the oven to 400* and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine flours, sugar and baking powder. Cut in the frozen coconut oil using a pastry cutter or two forks until it resembles a crumble. 
  3. Mix in almond milk and egg until dough forms. Sprinkle flour onto a clean surface and gently kneed the dough. 
  4. Gently fold in raspberries.
  5. Shape the dough into a 1″ thick round and indent the dough into 8 scones with the back of a knife. Place on parchment paper lined baking sheet.
  6. Bake for 15 minutes or until golden. Remove and let cool slightly.
  7. In a small bowl, combine icing sugar, vanilla and almond milk. Stir until a glaze forms and pour the mixture evenly over the scones. Eat warm right away or let cool completely.




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