Recipe: Lime, Blueberry and Coconut Scones
It's Afternoon Tea Week! Did you know that was even a thing? I didn't until recently but let me tell you, it might now be my favourite week...EVER.
I am a huge fan of scones and you'll always win me over with a cream tea - clotted cream is a thing of beauty and it goes on TOP of the jam btw. This is very important.
We've come up with a few twists on the good classics and this is one of my favourites. A tropical nod to a classic, the coconut is just a taste in the background while the lime and blueberry combo will instantly have you craving a mojito (crack one out to go with these, there's no judgement here).
Serve up with blueberry jam and heavy helpings of clotted cream and you truly have a summer winner. So we'll get straight to it - because no one ever reads this bit anyway 🤪
- 225g Self Raising Flour (plus extra for rolling out)
- 25g Caster Sugar
- 50g Butter
- 1 Lime (Zest and Juice)
- 100g Blueberries
- 25g Desiccated Coconut
- 100ml Milk
- 1 egg, beaten
Step 1: Preheat your oven to 200c, 180c fan, gas mark 6. Line a baking tray with greaseproof and set to one side. Make sure to wash your hands and have a large mixing bowl ready.
Step 2: Add your flour, caster sugar and butter to your mixing bowl. Using your fingertips, rub the ingredients together until your mixture resembles fine bread crumbs. This should take a little time but make sure all the butter has been absorbed.
Step 3: Add the zest of the entire lime, your blueberries and coconut. Use your fingertips to combine all the ingredients, being very gentle so as not to stick everything together.
Step 4: Squeeze the juice from the lime and mix it with the milk. It will curdle and thicken slightly, don't worry! Gradually add your milk mixture to your dry ingredients and use a round bladed knife to bring it together in to a dough. You might not need to use all of your milk mixture, you don't want a sticky dough so only add as much as you need to bring your ingredients together.
Step 5: Sprinkle extra flour over your work surface and turn your dough out. Knead very briefly, only enough to bring your dough together - too much and you'll have heavy scones.
Step 6: Push your dough down to approx. 3cm thickness. Using the largest of the pastry cutters in your set, cut your scones and transfer to your baking tray. You should get between 6-8 out of your dough! Beat your egg and use a pastry brush or the back of a teaspoon to brush the tops of your scones.
Step 7: Bake at 200C for 14-16 minutes, or until golden brown on top. Put a bowl of boiling water in the bottom of your oven, the steam will give a wonderful rise.
Step 8: Once baked, leave your scones on the baking tray to cool for the first 10 mins, then transfer to a wire rack. Tuck in when cool enough to eat with lots of jam and clotted cream.