2:30 Prep 0:25 Cook Makes 12 Capable cooks
Put a coconut twist on classic scones with this beautiful Mother’s Day recipe, perfect for high tea!
375g (2 1/2 cups) self-raising flour
1 tablespoon caster sugar
60g unsalted butter, chilled, chopped
240ml coconut milk
3 teaspoons demerara sugar
3 teaspoons desiccated coconut
Double cream, to serve
HOMEMADE LEMON CURD
2 egg yolks
100g (1/2 cup) caster sugar
125ml (1/2 cup) lemon juice
50g unsalted butter, chopped
1 teaspoon finely grated lemon rind
For the lemon curd, whisk the eggs, yolks and sugar together in a small saucepan. Stir in the lemon juice, butter and rind. Cook, over medium heat, stirring constantly, for 4 minutes or until thick. Remove from heat and strain through a sieve into a bowl. Cover and place in the fridge for 2 hours or until chilled.
Preheat oven to 220C/200C fan forced. Line a baking tray with baking paper. Sift the flour into a large bowl. Stir in the caster sugar. Rub in the butter until the mixture resembles fine breadcrumbs. Make a well in the centre.
Add 220ml of the coconut milk to the well. Use a flat-bladed knife to mix until just combined. Knead on a lightly floured surface until smooth. Shape dough into a 2cm-thick disc. Use a 6cm round cutter to cut 12 rounds from dough, rerolling scraps. Place scones, slightly apart, on prepared tray. Brush with the remaining coconut milk. Combine the demerara sugar and desiccated coconut in a bowl and sprinkle over the scones. Bake for 17-18 minutes or until golden and cooked through. Halve and serve warm, filled with the lemon curd and double cream.