Thought scones were limited to cream and jam? Think again. Andi Oliver's coconut-laced scones are filled with whipped cream, caramel and more coconut.
Thought scones were limited to cream and jam? Think again. Andi Oliver's coconut-laced scones are filled with whipped cream, caramel and more coconut.Combine the flour, salt and baking powder in a bowl.
Rub in the butter using your fingertips until the mixture resembles fine breadcrumbs. Add the raisins and mix again. Add the coconut milk and use a round tipped knife to bring it all together to make a soft dough. Dust a work surface with a little flour and turn the dough out onto it. Gently bring together using your hands and then shape it into a circle about 4cm/1½ in thick. It is important not to overwork the dough at this point, so go gently. Using a 6cm/2½ in cutter, cut the scones out and transfer them onto a baking tray lined with baking paper. Any leftover dough can be reshaped and cut out to make more scones. Bake for about 20 minutes until golden-brown on top. When cooked through, if you tap the bottom of one it will sound hollow. Set aside to cool on a wire rack.Cooking up a storm. Andi joins fabulous communities across the UK and celebrates food with heart. Fill your stomach - and soul - with delicious food, good vibes and great music.
Brilliant Baking Twists Scones Coconut Cream Egg Free Pregnancy Friendly Vegetarian Andi Oliver’S Fabulous Feasts
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