Some mornings it's difficult to face the same old bowl of cereal or plain toast, you need a little something special. These little beauties are perfect for those exact mornings. I normally make these guys on a lazy Sunday morning. They also freeze perfectly so you can freeze some of them in a little plastic container and have them in the freezer for mid-week morning emergencies. Most places I go for coffee are limited to just plain or raisin scones which can become tedious when you go for coffee as often as my family does. A number of years ago I started playing around with making scones myself. The regular plain and raisin scones started to bore me. So I started to play around with different ingredients.
These scones are made with a basic scone recipe spiked with Lemon and Lime zest and packed full of Dried Cranberries, Grated White Belgian Chocolate and Desiccated Coconut. The Lemon and Lime Zest really lifts what could be a heavy and boring scone dough. You don't need much sugar in this recipe as the White Chocolate and Dried Cranberries add to the sweetness. The coconut really gives a great texture to the scones. These scones cook out with a crisp and crunchy outside and a marshmallow-y softness on the inside.An extra bonus to these scones, your house will smell like a bakery for the whole day.
Ingredients:
(Makes 12)
- 375g All Purpose Flour
- 125g Unsalted Butter
- 70g Sugar
- 2 Teaspoon Baking Powder
- Pinch of Salt
- 2 eggs - Room Temperature
- 120mls Milk
- 100g Dried Cranberries
- 100g Desiccated Coconut
- 60g Grated White Chocolate
- Zest 1 Lemon
- Zest 1 Lime
Instructions:
1. Preheat the oven to 160°C. Line two baking sheets with baking parchment or silicone mats.
2. Sift the flour and baking powder into a large bowl. Add in the pinch of salt and the sugar and mix. Make a well in the center of the flour and add in the egg. Whisk in one egg and half the milk and work it through, add in enough milk to bring the mixture into a ball of dough.
3. Add in the Desiccated Coconut, Grated White Chocolate and Dried Cranberries and work in with your hands until everything is mixed together.
4. When it is brought together turn out on to a floured surface. Work the dough a little so it looks smooth and has no cracks.
5. On your floured surface roll out the mixture till it's 11/2 inches in thickness. Using a cookie cutter cut out your scone shapes. When you have gotten as many out of your dough rework the dough back into a ball and roll out again repeat till you have used all dough.
6. Place scones onto your baking sheets. Whisk the other egg and brush the top of each scone with the beaten egg. I normally like to sprinkle a little Golden Brown Sugar for an added crunch.
7. Bake in preheated oven for 10-12 till golden brown. You can check if the inside of the scones are cooked like you would check if bread is cooked, by turning one scone over and tapping the bottom of it. If it sounds hollow then they are cooked.
8. Leave to cool on the baking trays for 7/8 minutes then transfer to a wire wrack. Serve warm with topping of choice, I like just pure strawberry jam, or jam and cream.
"You'll go Coco-nuts over these"
Looks delicious :)
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