- 525g self-rising flour
- 2 teaspoons baking powder
- 110g grated palm sugar
- 75g unsalted butter, melted
- 100g shredded coconut
- 250ml milk, plus extra, for brushing
- 190ml liquid whipping cream
- mango and ginger marmalade and lightly
whipped cream to serve
- Preheat oven to 180°C.
- Place the flour, baking powder and palm sugar in a bowl
and mix to combine.
- Add the butter and mix to combine.
- Make a well in the centre of the flour mixture and pour in the milk and cream.
- Using a butter knife, gradually mix in the milk and cream until just combined.
- Turn the mixture out onto a well-floured surface and gently bring the dough
together with your hands.
- Roll out the dough until 2.5cm thick and use a 5 cm round cookie cutter to
cut out 15 plus rounds.
- Place the scones on a lightly greased baking tray lined with non-stick baking paper
and brush them with milk. Top with shredded coconut.
- Bake the scones for 15–20 minutes or until cooked when tested with a skewer.
- Serve with the marmalade and the whipping cream.
- Makes 15.
- Present in black steamer baskets lined with the Chinese newspaper print.
+ To get straighter sides on your scones, avoid twisting the cookie cutter when cutting — push straight down instead.
+ Dip the cookie cutter in a little flour to release the scones more easily onto the baking tray.
+ Place the scones close to each other on the baking tray so they rise upwards.
+ The most important thing to remember when making scones is to not overwork the dough,
or it end up with hard, tough scones. By using a butter knife and a lighter touch to
mix the dough avoids overworking the gluten in the flour.