Coconut raspberry scone

This recipe is special because it contains coconut cream :) I also like the texture inside, it's like a cake which is soft

This is my experimental batches - 2 different forms, 1 batch baked in cupcake mould (in the middle), another batch baked without any mould & without freezing ahead

Ingredients
2 1/2 cups flour
1/2 cup sugar
1 tbsp baking powder
1/4 tsp salt

113g cold butter, diced

2-3 eggs
3/4 cup coconut cream

1 cup frozen raspberries
1/2 cup shredded coconut

Extra coconut cream
Extra shredded coconut
cane sugar

Instructions
1. In a mixing bowl, whisk flour, sugar, baking powder & salt
Add in diced butter, beat and mix well

2. Add in eggs & coconut cream, mix well
Add in raspberries & shredded coconut

It is normal that the dough becomes sticky but won't stick too much around the bowl

3. You can either follow method 1 or 2
Method 1 - Use a cupcake pan
- Preheat oven to 205°c
- Scoop the dough and place it in a cupcake pan, fill 80%
- Brush lightly coconut cream on the top, then sprinkle shredded coconut & cane sugar on the top 
- Go to step 4

Method 2 - Without any mould
- Line baking sheet on a tray
- Scoop the dough and place it on the tray, use the spoon to shape it like a ball
- Brush lightly coconut cream on the top, then sprinkle shredded coconut & cane sugar on the top 
- Place the tray into the freezer for 30mins
- Preheat oven to 205°c

4. Bake the scones for 20mins or until it becomes golden

Serve hot
Enjoy!