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Posted April 15, 2012 by Sam in Recipes
 
 

Coconut Scones


coconut sconesI love scones and I love coconut so what not to like with these!

This is based on the fab Delia Smith Scone recipe I always use.

I recently made some Lime Curd which I found went perfectly with the scones.
I’ll add that recipe to the bottom so you can give that a whirl too.

 

Coconut scones

Ingredients

225g self raising flour

Pinch of salt

75g soft butter (cut into lumps)

40g caster sugar

40g desiccated coconut

1 medium egg beaten

2 tbsp coconut milk

A little extra coconut milk & for brushing the top and some coconut for sprinkling

Preheat oven 220°C (fan 200°C)

Grease/line a baking tray.

coconut scones2Makes 9 regular sized scones (2”/5cm) or 15 smaller ones (1.5”/4cm)

Sift the flour into a large bowl. Add the salt and stir through. Add the butter and rub with your fingertips until evenly distributed and like breadcrumbs. Add in the sugar and coconut then mix.

Next you need to add the wet ingredients, the egg & coconut milk. Scone mix is best handled as little as possible so I use a palette knife to cut/mix through and then bring all together with my hands. It will smell very sweetly of coconut, it tastes great too at this stage (errm it’s all part of the testing process!).

Roll out on a lightly floured work surface to about 1” (2.5cm) thickness.

Cut out with your chosen cutter and place on the baking tray. Re-roll the leftovers and repeat until you’ve used all the dough. Brush the tops with coconut milk and sprinkle with coconut.

coconut scones rawBake until risen & golden (about 10 minutes). Cool on a rack or enjoy warm.

coconut scones1They freeze really well if you have any left.

 

 

 

 

 

 

 

 

coconut scones3Lime curd

Juice & zest of 2 large limes

2 medium eggs

175g caster sugar

110g soft butter

1 tsp cornflour

Makes about 2 medium sized jam jars (I like to use small ones and give a few away to stop me eating the lot!)

Whisk the eggs in a saucepan with a balloon whisk. Then add the other ingredients and place over a low/medium heat until all melted while continuing to whisk. Turn the heat up and bring to a gentle simmer still whisking. When the mix has thickened remove from the heat and transfer to a jug. Pour into sterilised & warmed jars then place a waxed disc on top and seal. Will keep for a few weeks in a cool place. Once opened keep in the fridge.

lime curd