Treat: rasberry & coconut scones with lemon curd and clotted cream

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
100ml buttermilk
2 tbsp milk
50g raspberries
1 egg
poppy seeds and desiccated coconut for sprinkling on top

What you do…

  1. For best results – freeze the rasberries overnight or for a few hours before baking
  2. Preheat the oven to 220°c (or 200°c for fan-assisted ovens)
  3. Mix the flour, coconut, baking powder and bi-carb together in a mixing bowl until combined.
  4. 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.
  5. Mix in the sugar
  6. Pour in the buttermilk and 1 tbsp of the milk
  7. With a knife stir the mixture slowly until it forms a sticky dough. If it’s too dry add another tbsp of milk.
  8. 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.
  9. Tip the dough out onto a floured surface and round into a ball.
  10. Divide the ball of dough into four smaller balls and place evenly spaced out across a baking tray lined with grease-proof paper.
  11. Beat the egg and brush over the top of the scones, scattering the poppy seeds and coconut over the top.
  12. Bake for 15 mins until puffy and slightly browned on top.
  13. Leave to cool for 30mins to an hour at least
  14. Serve with lemon curd and clotted cream.

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