Coconut scones
| Recipe By: | Abigail Donnelly |
| Serves: | 6 |
| Cooking Time: | 20 minutes |
| Serving Suggestion: | Pair it with Topaz Viognier 2008 |
| Prep Time: | 20 minutes |
Ingredients
- 280 g Cake flour, sifted, plus extra for dusting
- 1½ tsp baking powder
- ¼ tsp salt
- 90 g butter
- 55 g castor sugar
- ½ cup dessicated coconut
- ½ cup milk
- 1 free-range egg, beaten
- 250 g creme fraiche
- fresh strawberries, for serving
- Orange blossom or Karoo honey, for drizzling
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Cooking Instructions
- Preheat oven to 200°C.
- Rub the butter in the flour until the mixture resembles breadcrumbs, then stir in the castor sugar.
- Make a well in the flour mixture, then add the coconut and pour in the milk. Mix until combined and a soft, doughy consistency is achieved – add more milk, if necessary.
- Knead the dough on a floured surface, then roll out slightly (it should still be relatively thick). Using a cookie cutter, cut out rounds of the dough and place onto a greased baking tray.
- Brush lightly with beaten egg and bake for 15 to 20 minutes, or until the scones are golden and have risen slightly.
- Serve warm with butter, crème fraîche, strawberries and thick honey.
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