I’ve always had a bit of a soft spot for scones…any form, soft or sweet, smothered in butter or topped with jam, scones are la bombe. In fact, I would go as far to say I highly distrust anybody who doesn’t like the humble scone. These are a bit unusual, in that the coconut gives them a nudge in the macaron direction. When I was baking them the whole kitchen smelt of Malibu rum, which was a blast from my past, but the finishing flavour is delicate and very nice.
450g self-raising flour
175g unsalted butter
pinch of salt
50g golden caster sugar
50g desiccated coconut (plus a little extra)
1 1/2 – 2 teaspoons of coconut essence
3 tablespoons of FULL-FAT natural yoghurt
4 tablespoons milk (plus a little extra)
squeeze of lemon
1. Butter and lightly flour to baking trays. Preheat the oven to 180•C so you are all ready to go. Although very easy to make, scones are a messy business so it is best to get all the ingredients out before you start.
2. Measure out the flour and cut the chilled butter into small cubes. Add the butter to the flour and rub it in, breaking any clumps and rubbing with the end of your fingers until the mix resembles breadcrumbs. This may take a while but try to ensure there are no noticeable lumps of butter.
3. Wash and thoroughly dry the blueberries. Toss them in the golden caster sugar and add these to the dry ingredients, along with a pinch of salt. Finally, add the desiccated coconut and give it all a good mix.
4. Break the eggs into a large jug and give them a gentle whisk to break the yolks. Add the milk, yoghurt and squeeze of lemon and whisk more thoroughly until you have a light yellow creamy looking mixture.
5. Next add the coconut essence. I recommend having a gentle hand here as nobody wants an overpowering, artificial tasting scone. I added 1 and a half teaspoons but I think you would be safe up to about 2. Again whisk.
6.. Add the wet mixture into the dry a bit at a time, lightly mixing with a wooden spoon or spatula. The dough should start to form. At this point tip it out onto a lightly floured surface and give it a quick knead. It won’t feel very nice because the desiccated coconut will make it feel grainy.
7. Roll out, flipping over every now and again until it is about 5cm deep. Using a cookie cut, about 7-8cm in diameter, stamp out your scones. Reroll and repeat.
8. Place the scones on the baking sheet and brush lightly with milk. Sprinkle some desiccated coconut over the top.
9. Bake for 20 minutes. The coconut will brown easily so don’t take them out before they are ready. Make sure they are golden all round, and if in doubt turn them over and inspect the base.
10. Serve with natural yoghurt or whipped cream. And maybe follow with a rum and coke.