Categories
 10Mins Prep Time |
 15Mins Cook Time |
 Skill Level |
people
Ingredients
Dry ingredients
- 450 grams Plain Flour
- 2 tablespoons Baking Powder
- 3 tablespoons Desicated coconut
- 4 tablespoons Caster Sugar
- 90 grams Butter
Wet ingredients
- 180 millilitres Warm milk
- 1 egg
- 1 tablespoon Vanilla Bean Paste
- 1 Unwaxed lemon zest
- Half Lemon Juice
Cooking Instructions
- Preheat the oven to 180 degrees
- In a bowl add: sifted plain flour, baking powder, desiccated coconut and sugar.
- Cut up the butter in small cubes and add this to the dry mix. This will help you achieve an easy crumb texture.
- With your hands crumb together the butter with the flour mix, until you achieve breadcrumb texture.
- In a jug or another bowl add: milk, egg, zest, lemon juice and vanilla and whisk. Keep aside 2tbsp of liquid aside.
- Make a well in the centre of the flour crumb and pour in the liquid mix.
- Bring it altogether until it forms a rough dough. Dust a floured surface and add this sticky mix onto the surface.
- Bring it altogether until you achieve a dough. Roll it out into approximately 4cm thick and use a cutter of your choice to cut out scones.
- Do not twist. Gently lift each scone and pop it onto a grease proof lined baking tray. I made 12.
- Brush each scone with the eggy milk mix and bake for 15 minutes, middle shelf until light golden brown.
- Serve immediately with your favourite toppings.