Raspberry Scones with Salted Maple

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Preparation

Raspberry scones

A few minutes before starting the recipe, put a pastry blender (or 2 knives) in the freezer so it becomes cold. Line a baking sheet with parchment paper.

In a small bowl, whisk the egg, coconut milk, lime juice, and vanilla. Refrigerate.

In a large bowl, combine the flour, almond powder, baking powder, salt, and sugar.

Using a very cold pastry blender (or two knives), work the coconut oil into the flour mixture until it is a coarse mixture the size of small peas.

Add the raspberries and gently mix.

Pour the liquid mixture into the flour mixture and gently stir using a fork until you get a solid dough.

Place the dough on a floured work surface and shape it into a disk that is about 8 inches wide and 1 inch thick. Use a large floured knife to cut the disk into 8 slices.

Place the slices on a baking sheet and brush on a bit of coconut milk. Sprinkle raw sugar on top. Freeze the sheet for 30 minutes (this step is crucial because freezing the dough will prevent the scones from flattening).

Preheat the oven to 400°F with the rack in the middle position. Cook the scones in the oven for 20 to 25 minutes. Let cool on the baking sheet for a few minutes before placing them on a cooling rack.

Salted maple caramel

In a small pot on medium, heat all the ingredients for the caramel. Stir often until the mixture starts to boil. Cook for 2 to 3 minutes until the dates soften.

Pour the mixture into a blender and pulse until you get a very smooth caramel.

Serve with hot scones! I guarantee you’ll love it!

Source: K pour Katrine