Coconut Cream Scones
Ingredients
- 3 tbs sugar, plus more for sprinkling
- 1 tbs baking powder
- 1/2 tsp salt
- 6 tbs cold unsalted butter, cut into small pieces
- 1/4 cup coconut cream
- 2 large eggs, lightly beaten
- preheat oven to 200c and line a baking tray with parchment paper.
Preparation
Preheat oven to 200C and line a baking tray with parchment paper
Sift flour, sugar, baking powder, and salt into a large bowl. Using 2 knives, cut the butter into the flour until largest pieces are the size of small peas. Don’t mix completely
Whisk together the coconut cream and eggs in bowl. Make a well in the centre of the flour mixture, and pour in the cream mixture. Fold lightly with a spatula until the dough just comes together (do not overmix)
Turn out dough onto a lightly floured work surface. With floured hands, gently pat dough into a 15cm by 20cm rectangle, about 2cm thick. Using a 5cm round cookie cutter, cut out 8 to 10 rounds, and transfer them to lined baking sheet. Brush tops with a little cream, and sprinkle with sugar. Bake until golden, 15 to 20 mins
