Jo Wheatley's blueberry, coconut and lime scones
It's Thursday afternoon, which means we're starting to think about the weekend and giving into those sweet cravings. Sometimes it's best to leave traditional recipes alone, but Jo Wheatley's twist on the traditional British scone is too good not to try. The blueberries are juicy, the coconut is subtle and the lime gives them an amazing zing. Make them this weekend and serve warm with butter and blueberry jam. It's not hard to see why Jo won The Great British Bake Off – these are delicious!
Do you have your own twist on the traditional scone? We'd love to hear about it in the comments box below.
- 225g self-raising flour
- 1 tsp cream of tartar
- ½ tsp bicarbonate of soda
- 2 tbsp caster sugar
- 50g chilled unsalted butter, diced
- finely grated zest and juice of 1 lime
- 75g blueberries
- 25g desiccated coconut, plus ½ tbsp for the topping
- 3 tbsp double cream
- 4 tbsp milk
- plain flour, for dusting
- 1 medium egg yolk, beaten
- clotted cream and blueberry jam, to serve
- Preheat the oven to 200°C, fan 180°C, gas 6.
- Sift the flour, cream of tartar, bicarbonate of soda, 1 tablespoon of the sugar and a pinch of salt into a large mixing bowl.
- Add the cold, diced butter and rub it into the dry ingredients using your fingertips until the mixture resembles fine crumbs. Add the lime zest, blueberries and the 25g of desiccated coconut.
- Add the lime juice to a measuring jug with the cream and milk and stir to mix. Gradually add to the dry ingredients, mixing with a round-bladed knife until just combined.
- Turn the dough out on to a lightly floured surface and knead very gently and briefly, just enough to bring the dough together. Don’t over-work the dough, as this will make the scones heavy.
- Shape the dough into a rectangle about 2-3cm thick, and cut the scones by hand or using a 6cm round cutter.
- Transfer to a baking tray lined with baking paper. Brush the tops of the scones with a little beaten egg yolk. Mix the remaining sugar and coconut together and sprinkle on top. Bake in the oven for 14-16 minutes until risen and golden.
- Leave to cool before serving. Serve warm or cold with clotted cream and blueberry jam.