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Raspberry & coconut scones
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250g self-raising flour, plus extra for dusting
¼ tsp salt
1 tsp baking powder
50g caster sugar, plus extra for sprinkling
50g butter, chilled and diced
50g desiccated coconut, plus extra for sprinkling
100ml buttermilk, plus extra for brushing
About 50ml milk
1 Preheat oven to 220ºC, gas mark 7, lightly flour a baking tray. Sift the flour, salt, baking powder and sugar into a bowl and rub in the butter until resembling readcrumbs. Stir in the coconut.
2 Mix the buttermilk and milk into the flour to form a soft dough, adding a little extra milk if it seems dry. Divide the dough in half and press out slightly on a floured surface. Sandwich the raspberries between the 2 pieces.
3 Gently pat out to a thickness of 3cm. Using a 6cm round cutter, cut 9 rounds, re-rolling if needed. Place on the prepared baking tray. Lightly brush the tops with extra buttermilk and sprinkle with more coconut and sugar. Bake for 12-14 minutes or until golden. Cool on a wire rack. Serve with extra raspberries and clotted cream.
This recipe was first published in June 2018.