Variety to Serving 5-Star Coconut scone

Wishing to dine Coconut scone a best restaurant's, but for some causes are not able to go to restaurants. This page is going to guide you with useful procedures on producing a Coconut scone like a famous chef made.

We hope you got insight from reading it, now let's go back to coconut scone recipe. You can cook coconut scone using 12 ingredients and 9 steps. Here is how you cook it.

To cook an unforgettable Coconut scone, here are the materials required:

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

After readying the ingridients, next you are good to prepare your 5-star Coconut scone by following the procedures below:

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.

Scones are best served warm and fresh, split open, and topped with either lemon curd or thick homemade jam and clotted. Studded with whole raspberries, these scones have a burst of fruit in each bite - pack with clotted. Inspired by my cream scones, these coconut cream scones are dairy-free and vegan, yet equally soft and light thanks to rich and creamy coconut milk. The Best Coconut Scones Recipes on Yummly Vanilla Bean Scones With Raspberry Glaze, Paleo Banana And Chocolate Chip Scones, One-bowl Ham And Gruyere Scones.

Recipe : Coconut scone

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step by step to make Coconut scone

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