Name: Raspberry and coconut scones
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 1/2 cup self-raising flour; 30 gram cold butter, chopped; 1/4 cup caster sugar; 1/2 cup milk; 1 egg, beaten; 2 tablespoon raspberry jam; 2 tablespoon desiccated coconut; icing sugar and jam, to serve; cream, to serve if desired

Raspberry and coconut scones

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Makes 9 Item

Prep

15M

Cook

20M

Total

35M

Ingredients

2 1/2 cup self-raising flour

30 gram cold butter, chopped

1/4 cup caster sugar

1/2 cup milk

1 egg, beaten

2 tablespoon raspberry jam

2 tablespoon desiccated coconut

icing sugar and jam, to serve

cream, to serve if desired

Method

1.Preheat oven to very hot, 220°C. Lightly grease a 22cm round cake pan.

2.Sift flour into a large bowl. Add butter. Rub in lightly using fingertips. Add sugar.

3.Make a well in centre of flour. Pour in combined milk and egg all at once. Using a bread and butter knife, mix quickly to a soft, sticky dough. Do not over-mix.

4.Turn onto a lightly floured surface. Knead lightly. Press or roll out to form a rectangle about 2cm thick. Spread jam over dough. Sprinkle with coconut. Roll up tightly from long side to form a log. Cut into 9 even slices.

5.Place close together in prepared pan. Bake for 15-20 minutes or until scones sound hollow when tapped. Cool on a wire rack.

6.Serve dusted with icing sugar. Accompany with extra raspberry jam, and cream if desired.

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