Lilac Raspberry Scones

Step 1

Preheat oven to 425°F.

Step 2

Stir apple cider vinegar into 2/3 cup coconut milk and let sit to thicken.

Step 3

Whisk together flour, rapadura, baking powder and salt in a mixing bowl. Cut oil/shortening into flour mixture using your fingers, pastry cutter or two knives until it resembles coarse breadcrumbs. Add coconut cream mixture all at once and stir a few times, then add raspberries and fold mixture together to incorporate raspberries, being gentle not to mash them out completely.

Step 4

Turn the dough out onto a lightly floured work surface, and shape into a 3/4" thick disc. Use a knife to slice dough into 8 equally-sized wedges.

Step 5

Transfer wedges to an ungreased baking sheet just touching each other. Use 2 tablespoons of the remaining coconut milk to brush scones. You should be left with 2 tablespoons coconut milk for glaze. Sprinkle top of scones with 1 tablespoon rapadura.

Step 6

Bake for 20-25 minutes until golden brown. 23 minutes is the perfect time in my oven, but every oven is different so check them at 20 minutes. When done, transfer scones to a cooling rack using a spatula.

Step 7

Whisk infused coconut milk and sugar together until smooth.

Step 8

Drizzle glaze over scones and top with a few lilac blossoms. Serve immediately. Enjoy!

Step 9

Use a hammer to break the coconut into pieces and then use a butter knife carefully wedged between the coconut meat and outer shell to remove the meat.

Step 10

Blend the coconut meat and water on high until very fine. You can add a little fresh water if the mixture is too thick to blend.

Step 11

Strain and squeeze the mixture through fine cheesecloth into a vessel. Store in the fridge until ready to use.