Coconut & lemon scones

Name: Coconut & lemon scones
Total time: 1800 s
Yield: 8 servings
Cuisine: American
Ingredients: 300 grams plain flour; 30 grams unsweetened dessicated coconut; 75 grams caster sugar; 75 grams butter unsalted slightly softened & cubed; 130 ml skim milk; 8 grams baking powder; 6 grams salt; 1 tsp lemon extract (not flavouring or juice)

Irmgard Gater @MonkeyBra1n

Warrington, England

Tried different flavours these are now his favourite says you can taste both flavours without them over powering each other

Irmgard Gater @MonkeyBra1n

Warrington, England

Tried different flavours these are now his favourite says you can taste both flavours without them over powering each other

Saved

Ingredients

30 mins

8 servings

300 gramsplain flour
30 gramsunsweetened dessicated coconut
75 gramscaster sugar
75 gramsbutter unsalted slightly softened & cubed
130 mlskim milk
8 gramsbaking powder
6 gramssalt
1 tsplemon extract (not flavouring or juice)

Saved

Steps

30 mins

1

Pre heat oven to 180°and line a baking tray with greaseproof paper
2

Put milk, extract and coconut in a small jug mix well and set aside
3

Put flour, sugar, baking powder and salt in a mixing bowl and mix till well combined
4

Add butter and using fingertips and bringing hands up above bowl make into fine breadcrumbs
5

Add coconut milk mixture bit by bit but save some for the tops and using flat knife bring to a dough going round in circles. The dough needs to be slightly sticky but not wet.
6

Divide into 8 and shape as required then brush tops with leftover coconut milk mix adding bits coconut
7

Pop in oven for approximately 15 minutes until golden brown, remove from oven pop on wire rack. Leave while before cutting or they will fall apart
8

Serve with butter/cream strawberries or bag and freeze,