1. Preheat oven to 400. Line a large baking sheet with parchment paper or silpat.
2. In a large bowl, combine the flours, coconut, sugar, baking powder, baking soda and salt.
3. Add the lemon zest and butter and use a pastry blender or fork to work the mixture until it forms coarse crumbs.
4. In a separate bowl, whisk the egg, milk, yogurt and vanilla together. Add wet ingredients to the dry ingredients and stir to combine. Fold in the raspberries.
5. Place dough on a floured work surface and shape into a circle. Cut into 8 wedges and transfer to the prepared baking sheet.
6. Brush the tops with beaten egg and sprinkle with sugar. Bake for 18 minutes, or until golden brown. Cool on a wire rack.
Lemon Raspberry Yogurt Scones
Makes 8 scones
All you need:
1 cup all-purpose flour (gluten-free or regular)
1 cup almond flour
1/2 cup unsweetened shredded coconut
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Zest of 2 lemons
1 stick cold unsalted butter, grated
1 egg
1/2 cup milk
1/2 cup plain Greek yogurt
2 teaspoons pure vanilla extract
1 cup fresh raspberries
1 beaten egg, for brushing
Turbinado sugar, for sprinkling
All you do:
1. Preheat oven to 400. Line a large baking sheet with parchment paper or silpat.
2. In a large bowl, combine the flours, coconut, sugar, baking powder, baking soda and salt.
3. Add the lemon zest and butter and use a pastry blender or fork to work the mixture until it forms coarse crumbs.
4. In a separate bowl, whisk the egg, milk, yogurt and vanilla together. Add wet ingredients to the dry ingredients and stir to combine. Fold in the raspberries.
5. Place dough on a floured work surface and shape into a circle. Cut into 8 wedges and transfer to the prepared baking sheet.
6. Brush the tops with beaten egg and sprinkle with sugar. Bake for 18 minutes, or until golden brown. Cool on a wire rack.