Blueberry, coconut and lime scones
Blueberry, coconut and lime scones
Subscribe to Sainsbury's magazineMix up your scone game with Jo Wheatley's zesty recipe. Serve with clotted cream and blueberry jam
Ingredients
- 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
- 3 tbsp double cream
- 4 tbsp milk
- a sprinkle of plain flour, for dusting
- 1 medium egg yolk, beaten
- ½ tbsp desiccated coconut for the topping
Step by step
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, then 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 overwork the dough, as this will make the scones heavy.
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Tip
Put a small dish of hot water in the bottom of the oven during baking – the steam will give a great rise to your scones.
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, then 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.
These yummy scones are one of my favourite flavour combinations. They're best eaten on the day they’re made
