Place the remaining flour, 25g of the coconut, and 1 quarter teaspoon of salt in a bowl.
4
Add the butter, then rub it in with your fingertips until the mixture resembles fine breadcrumbs.
5
Add the sugar, then mix again.
6
Add the buttermilk, and 1 tablespoon of whole milk, then mix with a knife until the mixture has almost come together.
7
Add the raspberries, then mix again, trying not to break the fruit up too much.
8
Add another tablespoon of whole milk if the mixture seems too dry.
9
Tip the dough onto a work surface lightly dusted with flour, then knead the dough a little to bring it together and even out any dry patches. Don’t overwork it or the scones will be heavy.
10
Pat the dough into a square about 4-5cm deep.
11
Cut the square into 4 pieces, roughly shaping each one back into squares if they have lost their shape.
12
Place the scones onto the prepared baking tray.
13
Brush all over the tops of the scones with the beaten egg.
14
Bake for 15 minutes, until golden and risen.
15
Remove from the oven, then transfer the scones to a wire rack and leave to cool completely.
16
Serve the scones packed full of clotted cream, and raspberry jam or passionfruit curd.
17
The scones are best when eaten on the day they are made.
Ingredients
200gSelf-raising flour, plus extra for dusting
25gDesiccated coconut
1tbspDesiccated coconut
50gCold, unsalted butter, cut into small cubes
25gGolden caster sugar
100mlButtermilk
1tbspWhole milk
50gFrozen raspberries, larger ones halved
1Egg, beaten
To serve:
Clotted cream
Raspberry jam or passionfruit curd
Directions
1
Heat the oven to 220°C/gas mark 7.
2
Dust a baking tray with a little flour.
3
Place the remaining flour, 25g of the coconut, and 1 quarter teaspoon of salt in a bowl.
4
Add the butter, then rub it in with your fingertips until the mixture resembles fine breadcrumbs.
5
Add the sugar, then mix again.
6
Add the buttermilk, and 1 tablespoon of whole milk, then mix with a knife until the mixture has almost come together.
7
Add the raspberries, then mix again, trying not to break the fruit up too much.
8
Add another tablespoon of whole milk if the mixture seems too dry.
9
Tip the dough onto a work surface lightly dusted with flour, then knead the dough a little to bring it together and even out any dry patches. Don’t overwork it or the scones will be heavy.
10
Pat the dough into a square about 4-5cm deep.
11
Cut the square into 4 pieces, roughly shaping each one back into squares if they have lost their shape.
12
Place the scones onto the prepared baking tray.
13
Brush all over the tops of the scones with the beaten egg.
14
Bake for 15 minutes, until golden and risen.
15
Remove from the oven, then transfer the scones to a wire rack and leave to cool completely.
16
Serve the scones packed full of clotted cream, and raspberry jam or passionfruit curd.
17
The scones are best when eaten on the day they are made.
AuthorEmily GrayCategoryBaking, Emily\'s Kitchen & Bar, Vegetarian