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Coconut scones with homemade lemon curd
Coconut scones with homemade lemon curd
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Prep Time:
150 minutes
Cook Time:
25 minutes
Total Time:
175 minutes
Elevate traditional scones with a tropical coconut flair for a stunning Mother's Day treat, ideal for elegant tea time.
Ingredients:
  • 375g (2 1/2 cups) self-raising flour
  • 20.00 gm caster sugar
  • 60g unsalted butter, chilled, chopped
  • 240ml coconut milk
  • 12.90 gm demerara sugar
  • 5.10 gm desiccated coconut
  • Double cream, to serve
  • 2 egg yolks
  • 100g (1/2 cup) caster sugar
  • 125ml (1/2 cup) lemon juice
  • 50g unsalted butter, chopped
  • 1 tsp finely grated lemon rind
Instructions:
  • In a small saucepan, combine eggs, yolks, and sugar, then whisk together. Add lemon juice, butter, and rind, stirring well. Cook over medium heat, stirring constantly for 4 minutes until thickened. Remove from heat, strain through a sieve into a bowl, and chill in the fridge for 2 hours.
  • Preheat your oven to 220C/200C fan forced and line a baking tray with baking paper. In a large bowl, sift the flour and stir in the caster sugar. Rub in the butter until it resembles fine breadcrumbs, then create a well in the center.
  • Pour in 220ml of coconut milk and mix with a flat-bladed knife until just combined. Knead the dough on a lightly floured surface until smooth, then shape into a 2cm-thick disc. Use a 6cm round cutter to cut out 12 rounds, rerolling any scraps. Place scones on a tray, brush with the remaining coconut milk. Sprinkle with a mix of demerara sugar and desiccated coconut. Bake for 17-18 minutes until golden and cooked through. Serve warm, filled with lemon curd and double cream.

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