Recipe of Quick Coconut scone

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The ingredients needed to make Coconut scone:

1. Make ready 360 g self-raising flour, plus more for dusting
2. Get 2 tbsp desiccated coconut
3. Get 1/2 tsp salt
4. Get 1 tsp baking powder
5. Take 90 g butter, cut into cubes
6. Make ready 4 tbsp caster sugar
7. Take 180 ml milk (I prefer almond milk)
8. Get 1 tsp vanilla extract
9. Get squeeze lemon juice (to help the scone raise)
10. Take Roasted coconut flakes (optional)
11. Make ready beaten egg, to glaze
12. Make ready jam and clotted cream, to serve

These Coconut Scones have a pleasing crunchy crust. Scones are best served warm and fresh, split open, and topped with either lemon curd or thick homemade jam and clotted. Chocolate-Coconut Scones. this link is to an external site that may or may not meet accessibility guidelines. These coconut scones are on the sweeter end of the spectrum, good for munching on a The scones have two types of coconut in them: shredded coconut and coconut milk.

Steps to make Coconut scone:

1. Heat oven to 180’c. Pour some self-raising flour into a large bowl with salt, desiccated coconut and baking powder, then mix. Add butter cubes, then rub in with your fingers until the mix looks like fine crumbs then stir in caster sugar.
2. Put some milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add some vanilla extract and a squeeze of lemon juice, then set aside for a moment
3. Put a baking sheet in the oven. - Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife – it will seem pretty wet at first.
4. Scatter some flour onto the work surface and tip the dough out.
5. Form the dough and your hands with a little more flour, then add some coconut flakes if you prefer, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 4cm deep. - Brush the tops with a beaten egg, then carefully place onto the hot baking tray.
6. Take a 5cm cutter and dip it into some flour. Press into the dough, then repeat until you have four scones. You may need to press what’s left of the dough back into a round to cut out another four.
7. Brush the tops with a beaten egg, then carefully place onto the hot baking tray.
8. Bake for 10-15 mins until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and clotted cream. I have mine with pineapple jam recipe is here cookpad.com/uk/recipes/11193697-easy-peasy-pineapple-jam
9. If freezing, freeze once cool. Defrost, then put in a low oven (about 160C/fan140C/gas 3) for a few mins to refresh

Chocolate-Coconut Scones. this link is to an external site that may or may not meet accessibility guidelines. These coconut scones are on the sweeter end of the spectrum, good for munching on a The scones have two types of coconut in them: shredded coconut and coconut milk. These Coconut Cream Scones with toasted coconut, velvety coconut cream and a ginger coconut glaze have a rich coconut flavor & crumbly textural crunch. Toasted Coconut Lemon Scones-tender, flaky coconut lemon scones with a sweet lemon glaze and toasted coconut topping. These scones are sure to brighten your morning!

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