Coconut Scones

Hello everyone ūüôā I’ve been experimenting with Scones lately. ¬†I altered the BBC recipe a bit to make coconut scones. ¬†I had to make these twice as I was unsure of the amount of coconut to put in it. ¬†The first go, ¬†I used 50g of coconut. ¬†The second go, I increased it a bit to suit my¬†palette¬†more!

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I tried different shapes, just for fun!

B’s Coconut Scones

Bakes: About 12 small scones, but I made some big funky shapes instead.

Ingredients:

  • 225g Self Raising Flour
  • 55g Butter
  • 50g Caster Sugar
  • 75g Fine¬†Desiccated¬†Coconut
  • Pinch of Salt
  • 150ml milk

Method:

  1. Preheat oven to 220C.
  2. Mix together the flour, salt and rub the butter. Make sure the butter is cold.  This ensures softer scones.
  3. Add in the coconut and sugar.  Mix in the milk and knead lightly to a dough.
  4. Move to a floured surface and cut the shapes required.
  5. Brush with milk.
  6. Bake for about 13 minutes, till golden on the top.
  7. Serve with butter. ¬†ūüôā

I personally like this the best with just butter as you can then appreciate the taste of the coconut.  I raised the amount of sugar in this recipe as a result.  As served with butter, it should be a bit sweeter than a normal scone that is served with jam.

YES, the FOODIE thought about it properly!  Give it a go. You know you want to!

xx

B

Foodie Fridays: Eggless Scones

I’ve really been wanting to eat home-made scones so thought I’d make them. ¬†Last I baked them was a year ago in a friends’ baking birthday party. ¬†It was actually an afternoon party where we bake what we eat (very smart of the host and I should incorporate this idea into my party planning) ūüôā

I got this recipe from BBC FOOD and did not alter it – as I liked how it turned out!

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Yes its on my Paprika App, in case you’re wondering! ūüôā ¬†To make them eggless, follow the recipe through and at the end brush the scones with milk before baking. ¬†It’s that simple. ¬†Scones are faster and easier to make than cookies. ¬†So get baking!

This is my baking process and the yummy end result:

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I can’t decide if I prefer clotted cream then strawberry jam or the other way around. ¬†So the next morning I had it in reverse. ¬†Both were delish! ¬†Dilemmas¬†of a true foodie.

Another interesting way to eat it is with a spread of Nutella and Peanut Butter.  My husband is not a fan of cream + jam and has his scones topped that way.  Although,  I like my scones done traditionally Рclotted cream with jam = heaven.  So the choice is yours!

Added Notes:

Recently, I’ve improved on my scones and created a new recipe which I absolutely love. ¬†Check it out – Coconut Eggless Scones

Foodie Fridays : Afternoon Tea

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So there I was, gracefully stuffing my face with scones and tea.

My love for food extends to tea.¬† London’s traditional Afternoon Tea is the icing or rather clotted cream to my scone.¬† One of the perks of living here!¬† I met a friend on Wednesday in the city to catch up over tea.¬† We both love Afternoon Teas and have tried various ones around the city.

The picture above illustrates the beautiful way in which we were served.  I especially liked the modern three tiered serving style as opposed to the traditional type.  We went to Marylebone Hotel.

There was a vast variety of tea.  I enjoyed the citrus lemon tea and the hibiscus fruit tea the most.  My friend indulged in Earl Grey.  The tea was unlimited in case you were wondering.  We were both given a variety of sandwiches and they catered to my veterinarian request with a variety (grilled veggies, cream cheese and chives, mozzarella with vine tomatoes).  I was satisfied.  However,  I simply could not make it to the top.  The second tier was my limit, and I knew the next day I had to go for my workout without any excuses.

Let’s have a moment of silence for my over-indulgence.

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B