Raspberry And Coconut Scones

9 ingredients
4 steps

Ingredients

  • 1/2 cup self-rising flour
  • 2 1/2 tbsp cold butter, chopped
  • 1/4 cup granulated sugar
  • 1/2 cup milk
  • 1 None large egg, beaten
  • 2 tbsp raspberry jam
  • 2 tbsp desiccated coconut
  • None None powdered sugar and jam, to serve
  • None None whipped cream, to serve (optional)

Directions

  1. 1
    Preheat oven to 425°F. Lightly grease an 8 inch round cake pan.
  2. 2
    Sift flour into a large bowl. Cut in butter until mixture resembles coarse breadcrumbs. Add sugar. Make a well in the center and add milk and egg. Using a butter knife, mix until just combined. Turn out onto a lightly floured work surface and knead lightly.
  3. 3
    Press or roll out to form a rectangle about 3/4 inch thick. Spread jam over top and sprinkle with coconut. Roll up tightly from long side to form a log. Cut into 9 even slices. Place close together in prepared pan. Bake for 15-20 mins, or until scones sound hollow when tapped on the bottom. Let cool on a wire rack.
  4. 4
    Dust with powdered sugar. Serve with raspberry jam and whipped cream, if desired.

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