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.
Prep
15 Mins
Cook
12 Mins
Ready In
27 Mins
Serves
10
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
- Heat the oven to 220°C.
- 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.
- In a small bowl, whisk together the milk, honey, yoghurt, orange zest and juice to dissolve the honey.
- Pour this into the dry ingredients and very gently mix together with a knife.
- Tip the dough onto a floured surface, then, with floured hands, fold the dough over a few times, to just bring together.
- 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.
- Transfer to a baking tray and bake for 12-15 minutes until risen and golden.
- 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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