Recipe

COCONUT & LEMON SCONES

AuthorHungry HijabiCategory, , , , , DifficultyBeginner

Why wait for afternoon tea for scones and cream when Sunday Morning can call for them too

Yields12 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins
DRY BOWL
 450 g Plain Flour
 2.50 tsp Baking Powder
 3 tbsp Desicated Coconut
 4 tbsp Caster Sugar
 0.25 tsp Pink Himalayan Salt
 90 g Butter
WET INGREDIENTS
 180 ml Warm Milk
 1 Egg
 1.50 tsp Vanilla Bean Paste
 1 Unwaxed Lemons Zest
 0.50 Lemon's Juice
 0.25 cup Golden Sultanas (soaked overnight)
1

Preheat the oven to 180degrees/ 350celcius.

2

In a bowl add: sifted plain flour, baking powder, desiccated coconut, sugar and salt.

3

Cut up the butter in small cubes and add this to the dry mix. This will help you achieve an easy crumb texture.

4

With your hands crumb together the butter with the flour mix, until you achieve breadcrumb texture.

5

In a jug or another bowl add: milk, egg, zest, lemon juice and vanilla and whisk. Keep aside 2tbsp of liquid aside.

6

Make a well in the centre of the flour crumb and pour in the liquid mix.

7

Bring it altogether until it forms a rough dough. Dust a floured surface and add this sticky mix onto the surface.

8

Bring it altogether until you achieve a dough. Roll it out into approximately 4cm thick and use a cutter of your choice to cut out scones.

9

Do not twist. Gently lift each scone and pop it onto a grease proof lined baking tray. I made 12.

10

Brush each scone with the eggy milk mix and bake for 15 minutes, middle shelf until light golden brown.

11

Serve immediately with your favourite toppings. I used butter, jam, clotted cream, lime marmalade and marshmallow fluff. Don't forget the tea. enjoy 🙂

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Hello Hungries,

Hungry Big Boy here today. Two years ago my Mummy sent me to cookery club and I really enjoyed it. I learnt a lot of recipes and today I am sharing with you my scone recipe which, to be honest, its not the best recipe to begin with if you are new to baking. Let’s just say it’s an icky, icky sticky mess! But one that’s worth it, if like me, you love crumbly scones loaded with clotted cream. What can i say i just LOVE cream in all sorts of amounts and tastes.

Whenever i am out with my parents and we are having tea somewhere, they always opt for scones and clotted cream. Its such an 'english' treat to have and its simply one that i love to enjoy very much. Although i can't say much for english breakfast tea, or earl grey; i much prefer tea at home with Yorkshire tea and Masala chai. But scones, oh yes, name them and I'm there. Last week, we were at Dunelm shopping around for mums new bedroom. We stopped at the cafe and guess what? They ordered scones and tea. Since then i have been itching to bake my recipe i learnt at school cookery club.

I served these scones with an array of toppings. Butter, blueberry jam by Bonna Maman, marshmallow fluff with mini easter eggs and lime jam, a new favourite of mine my dad purchased from Sainsburys. As you can see we have a very sweet tooth and i know Mummy (and my dentist) says i shouldn't spoil my teeth with all these sugary treats but its the weekend, a very cold Sunday too so i think we are perfectly excused to enjoy these warm scones of mine 🙂

I added coconut to my mixture because my mum loves coconut but if you aren't a fan you can totally skip it out.

I added lemons zest and lemon juice to create a fresh and airy scone. you can try to add orange zest of you like, or skip it.

I added golden sultanas (which sat in a bowl of water overnight to rehydrate) because we all enjoy them. You can use raisons, chocolate chips or dried apricot, ginger stem, cranberries or even dates, or skip them altogether if you like.

I hope you like my first post on my mummy’s page. Just before you get onto the scones, here are some top tips if you are new to making scones:

TOP TIPS:

1. Always sift your dry ingredients.

2. It can get messy so make sure you have lots of clean and sanitised work space to knead.

3. You can use any shaped cutters, but do not twist as you lift your cutter or else you will get wonky scones.

4. Egg wash your scones before they hit the oven. You can just leave aside 2tbsp of the milk and egg mixture for this instead of cracking another egg.

5. Do not overwork or over knead your dough. A stickier mix achieves a fluffier scone.

6. I really like the Rodda brand for clotted cream and farmers market fresh one but its not always available.

 

I hope my tips and recipe helps you achieve the most yummiest scones and if you have tried my recipe, please leave a lovely comment below.

Signing out, Hungry Big Boy

Ingredients

DRY BOWL
 450 g Plain Flour
 2.50 tsp Baking Powder
 3 tbsp Desicated Coconut
 4 tbsp Caster Sugar
 0.25 tsp Pink Himalayan Salt
 90 g Butter
WET INGREDIENTS
 180 ml Warm Milk
 1 Egg
 1.50 tsp Vanilla Bean Paste
 1 Unwaxed Lemons Zest
 0.50 Lemon's Juice
 0.25 cup Golden Sultanas (soaked overnight)

Directions

1

Preheat the oven to 180degrees/ 350celcius.

2

In a bowl add: sifted plain flour, baking powder, desiccated coconut, sugar and salt.

3

Cut up the butter in small cubes and add this to the dry mix. This will help you achieve an easy crumb texture.

4

With your hands crumb together the butter with the flour mix, until you achieve breadcrumb texture.

5

In a jug or another bowl add: milk, egg, zest, lemon juice and vanilla and whisk. Keep aside 2tbsp of liquid aside.

6

Make a well in the centre of the flour crumb and pour in the liquid mix.

7

Bring it altogether until it forms a rough dough. Dust a floured surface and add this sticky mix onto the surface.

8

Bring it altogether until you achieve a dough. Roll it out into approximately 4cm thick and use a cutter of your choice to cut out scones.

9

Do not twist. Gently lift each scone and pop it onto a grease proof lined baking tray. I made 12.

10

Brush each scone with the eggy milk mix and bake for 15 minutes, middle shelf until light golden brown.

11

Serve immediately with your favourite toppings. I used butter, jam, clotted cream, lime marmalade and marshmallow fluff. Don't forget the tea. enjoy 🙂

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COCONUT & LEMON SCONES

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