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Coconut scones with farm honey and crème fraîche

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

280 g cake flour, sifted, plus extra for dusting
1½ t baking powder
¼ t salt
90 g butter
55 g caster sugar
½ cup dessicated coconut
½ cup milk
1 free-range egg, beaten
Butter, for serving
1 x 250 g tub crème fraîche
Fresh strawberries, for serving
Orange blossom or Karoo honey, for drizzling

Method

Preheat oven to 200°C.

Rub the butter in the flour until the mixture resembles breadcrumbs, then stir in the caster sugar.

Make a well in the flour mixture, then add the coconut and pour in the milk. Mix until combined and a soft, doughy consistency is achieved – add more milk, if necessary.

Knead the dough on a floured surface, then roll out slightly (it should still be relatively thick). Using a cookie cutter, cut out rounds of the dough and place onto a greased baking tray.

Brush lightly with beaten egg and bake for 15 to 20 minutes, or until the scones are golden and have risen slightly.

Serve warm with butter, crème fraîche, strawberries and thick honey.

Tips and tricks to baking scones.
View more scone recipes here.