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Wednesday, 14 September 2016

Strawberry & Coconut Scones

A young teenage girl came to visit and expressed the desire for scones. I told her we could whip it up in next to no time and we moved to the kitchen to do just that, when she suggested we add coconut and jam. I liked this idea and turned on my heel to grab the camera in case it turned out to be a winner. It was! We did not have any cream handy, but I can just imagine how great that addition would make it!


In a large mixing bowl, add all the dry ingredients: 2 cups (500 ml) cake flour, 4 teaspoons (20 ml) baking powder, 1/2 teaspoon (2,5 ml) salt, 2 tablespoons (25 ml) sugar and 100 ml desiccated coconut.


Pour 100 ml cooking oil into a measuring jug. Break one egg into the oil. Fill the measuring jug up to the 250 ml mark with milk. Do NOT mix. Add this to the dry ingredients. Add 100 ml strawberry jam to the mixing bowl.


Mix with a knife or spatula. Do not over-mix, or the scones will not be light and fluffy.


The muffin tray had rusted and we had to scoop the scones into paper cups, but you need not do this. You can prepare a muffin tray with non-stick spray and scoop the dough directly into the muffin pan.


Scoop approximately 60 ml dough into each muffin cup.


Bake in a preheated oven at 240 °C for 10-12 minutes.


Serve hot from the oven.


Some butter and a little more strawberry jam on top made for perfect scones. Cream would have been brilliant with this.


Marietjie Uys (Miekie) is a published author. You can buy the books here:
You can purchase Designs By Miekie 1 here.
Jy kan Kom Ons Teken en Verf Tuinstories hier koop.
Jy kan Kom Ons Kleur Tuinstories In hier koop.
Jy kan Tuinstories hier koop.
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