- 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
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.