Get a taste of the exotic with a splash of coconut and a zing of lime zest in this most English of teatime treats.
Scones:
| |
| 225g (8oz) | self-raising flour
|
| 1 | teaspoon baking powder
|
| 25g (1oz) | caster sugar
|
| 55g (2oz) | Stork tub
|
| 6 | tablespoons coconut milk
|
| 1 | finely grated lime rind
|
| 1 | tablespoon lime juice
|
| 25g (1oz) | shredded coconut
|
| For brushing | Milk |
Method:
- Start by preheating your oven to 220°C, 425°F, or gas mark 7.
- Then sift the flour and baking powder into a large mixing bowl, add the remaining ingredients and mix into a soft dough.
- Knead the dough gently on a lightly floured surface and roll it out to around ¾ inch thick.
- Cut into 2½ inch circles, space them out onto a greased baking sheet, brush with milk and pop them into the oven for 12 – 15 minutes.
- When they’re browned and risen, leave to cool whilst you prepare a pot of tea. How very English.
| Per serving | GDAs for average adults* |
|---|
| Calories | 172 | 9% |
| Sugars g | 4.3 | 5% |
| Fat g | 7.2 | 10% |
| Saturates g | 3.0 | 15% |
| Salt g (based on sodium) | 0.6 | 10% |
*Guideline Daily Amounts (GDAs) based on values for women
