Coconut & lemon scones – a delicious recipe with flour, coconut, caster sugar, butter, milk, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Pre heat oven to 180and line a baking tray with greaseproof paper
2
Put milk, extract and coconut in a small jug mix well and set aside
3
Put flour, sugar, baking powder and salt in a mixing bowl and mix till well combined
4
Add butter and using fingertips and bringing hands up above bowl make into fine breadcrumbs
5
Add coconut milk mixture bit by bit but save some for the tops and using flat knife bring to a dough going round in circles.
6
The dough needs to be slightly sticky but not wet.
7
Divide into 8 and shape as required then brush tops with leftover coconut milk mix adding bits coconut
8
Pop in oven for approximately 15 minutes until golden brown, remove from oven pop on wire rack.
9
Leave while before cutting or they will fall apart
10
Serve with butter/cream strawberries or bag and freeze,
494
kcal
Calories
16
g
Fat
79
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 300 grams plain flour, 30 grams unsweetened dessicated coconut, 75 grams caster sugar, 75 grams butter unsalted slightly softened & cubed, and more.
Yes, Coconut & lemon scones falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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