Coconut and raspberry scones

In a bowl, combine 200 grams of self-raising flour and 1/4 teaspoon of salt.

Add 25 grams of coconut and mix together.

Add 50 grams of cold butter cut into small pieces and mix until breadcrumb consistency is achieved.

Add 25 grams of golden caster sugar and mix quickly.

Add 100 ml of buttercream and 1 tablespoon of milk, mixing quickly with hands.

Add 50 grams of frozen raspberries, trying to cut any whole berries in half, and mix well.

Transfer the mixture to a work surface and briefly bring the dough together, pressing it down to approximately 4 centimeters in height.

If the dough is too sticky, use a little flour to help.

Cut the scones by pressing down without twisting, and transfer them to a floured baking sheet.

Repeat with any remaining dough to cut additional scones.

Brush the tops of the scones with a little egg to cover every side.

Bake in a preheated oven at 200 degrees Celsius for approximately 12 to 15 minutes until golden.

After baking for 15 minutes, remove the scones and place them on a wire rack.

Microwave a little raspberry jam and brush it on top of the scones.

Sprinkle extra coconut on top for decoration.

Equipment Needed

Spice Level:

Allergens