Piña colada scones
These scones are the perfect teatime treat with delicious flavours of pineapple and coconut. Recipe and image courtesy of FAB Flour’s Easy Peasy Baking campaign, from UK Flour Millers, fabflour.co.uk
Prep: 15 mins
Cook: 10 mins
Total: 25 mins
plus cooling time
Serves: 6
Ingredients
- 160g self-raising flour
- 40g desiccated coconut
- 1 tsp baking powder
- 6 tbsp caster sugar
- 45g cold butter, diced
- 1 large egg
- 50ml coconut milk
- plain flour
- 250g diced fresh or drained tinned pineapple
- lime, to taste
- clotted cream, to serve
Method
Step 1
Preheat the oven to 180°C/160°C fan/gas mark 4. In a bowl, combine the flour, coconut, baking powder and 4 tablespoons of caster sugar. With your hands, rub in the butter until the mixture resembles breadcrumbs. In a separate bowl, mix the egg with the coconut milk, then add to the dry ingredients.
Step 2
Knead briefly before forming into a round disc. Then, using a knife dipped into plain flour, portion the mixture into six triangles.
Step 3
Bake in the oven for 10 minutes, or until golden brown and risen. Remove and cover.
Step 4
For the compote, heat the remaining 2 tablespoons of caster sugar in a non-stick saucepan, until it starts to melt. Add the pineapple. Simmer for 5 minutes, stirring occasionally. Allow to cool and add a squeeze of lime to taste.
Step 5
Serve the scones warm, adding the pineapple compote and lashings of clotted cream.
