Palm Sugar and Coconut Scones


  • 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


  1. Preheat oven to 180°C.
  2. Place the flour, baking powder and palm sugar in a bowl and mix to combine.
  3. Add the butter and mix to combine.
  4. Make a well in the centre of the flour mixture and pour in the milk and cream.
  5. Using a butter knife, gradually mix in the milk and cream until just combined.
  6. Turn the mixture out onto a well-floured surface and gently bring the dough together with your hands.
  7. Roll out the dough until 2.5cm thick and use a 5 cm round cookie cutter to cut out 15 plus rounds.
  8. Place the scones on a lightly greased baking tray lined with non-stick baking paper and brush them with milk. Top with shredded coconut.
  9. Bake the scones for 15–20 minutes or until cooked when tested with a skewer.
  10. Serve with the marmalade and the whipping cream.
  11. Makes 15.
  12. 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.

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