Zesty Orange & Coconut Scones Recipe
The perfect scone recipe with a delightful twist.

Nothing beats the smell of freshly baked scones! This recipe makes wonderfully light and fluffy scones, with a summery flavour update from the orange and coconut. Best served hot from the oven with melted butter.

15 Mins
12 Mins
Ready In
27 Mins

What you need

  • 350g self-raising flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 100g cold Anchor Original Butter, cubed
  • ½ cup desiccated coconut
  • 80ml Anchor Blue milk
  • 4 Tbsp honey
  • 150ml Piako Creamy Coconut Yoghurt
  • 1 orange, finely grated zest and juice

To serve

  • Butter

Here's how it's done

  1. Heat the oven to 220°C.
  2. Put the flour, baking powder and salt into a bowl and rub in the butter to a fine crumb. (You can also do this in the food processor). Then tip into a bowl and stir in the coconut. Make a well in the middle.
  3. In a small bowl, whisk together the milk, honey, yoghurt, orange zest and juice to dissolve the honey.
  4. Pour this into the dry ingredients and very gently mix together with a knife.
  5. Tip the dough onto a floured surface, then, with floured hands, fold the dough over a few times, to just bring together.
  6. Press out to a rough square, about 3cm thick, and cut into 10-12 pieces. You can also do this with a 6-7cm cookie cutter.
  7. Transfer to a baking tray and bake for 12-15 minutes until risen and golden.
  8. Serve fresh out of the oven with a dollop of butter.

Serving suggestions

Add half a cup of any dried fruit you like, such as dates, raisins or soft apricots. To make a healthier, slightly denser scone, replace one cup of the self-raising flour with wholemeal flour and add an extra teaspoon of baking powder and 20mls more yoghurt.

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