It’s Sunday. It’s a bit drizzly outside and I fancied making something to accompany a cup of tea and a book. So I went for a traditional cream tea with a tropical summery twist. It’s sweet and sharp all at once. These are delicious and taste amazing with lemon curd and clotted cream.
What you need…
200g plain flour
2 tbsp baking powder
1 tbsp bi-carbonate of soda
50g desiccated coconut
50g cold unsalted butter
25g caster sugar
2 tbsp milk
poppy seeds and desiccated coconut for sprinkling on top
What you do…
- For best results – freeze the rasberries overnight or for a few hours before baking
- Preheat the oven to 220°c (or 200°c for fan-assisted ovens)
- Mix the flour, coconut, baking powder and bi-carb together in a mixing bowl until combined.
- Cut the cold butter into small cubes and crumble into the flour mix with your hands, rubbing it altogether until it becomes a small breadcrumb-like mixture.
- Mix in the sugar
- Pour in the buttermilk and 1 tbsp of the milk
- With a knife stir the mixture slowly until it forms a sticky dough. If it’s too dry add another tbsp of milk.
- Tip in the rasberries and gently fold them into the dough. Try not to break them up too much – which is why freezing them is a good plan beforehand.
- Tip the dough out onto a floured surface and round into a ball.
- Divide the ball of dough into four smaller balls and place evenly spaced out across a baking tray lined with grease-proof paper.
- Beat the egg and brush over the top of the scones, scattering the poppy seeds and coconut over the top.
- Bake for 15 mins until puffy and slightly browned on top.
- Leave to cool for 30mins to an hour at least
- Serve with lemon curd and clotted cream.