Coconut Fruit Scones
|Flour||2 Cup (32 tbs)|
|Baking powder||3 Teaspoon|
|Margarine/Butter||1⁄4 Cup (4 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Mixed dried fruit/Chopped dried pawpaw, banana / pineapple||3⁄4 Cup (12 tbs)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Freshly grated coconut||1 Cup (16 tbs)|
Sift flour, salt and baking powder together.
Work margarine or butter into mixture, using two knives as directed in basic plain scones.
Mix in sugar and dried mixed fruit.
Beat egg, milk and coconut together.
Slowly add to flour mixture until no dry areas are left and a soft nonsticky dough is achieved.
It may not be necessary to use all the liquid.
Turn out on to floured board, knead half a dozen times.
Pat or roll out dough until it is 1 1/2 cm (1/2 in) thick.
Cut into rounds using a floured 5 cm (2 in) biscuit cutter.
Place on a greased baking sheet and bake in a 220°C (425°F) oven for 12-15 minutes or until risen and golden brown.
Place on a wired rack to cool.