Fijian Coconut Scones

Ingredients

• 3 cup all-purpose flour
• 3 tsp baking powder
• 0.5 cup sugar
• 100 g butter (cold, cubed)
• 1 cup coconut milk (full fat)
• 0.5 cup shredded coconut (optional, for extra texture)

Steps

1. 1

   Preheat your oven to 375°F (190°C) and line a baking tray with parchment paper.

2. 2

   In a large mixing bowl, combine the flour, baking powder, and sugar. Mix well to ensure the leavening agent is evenly distributed.

3. 3

   Add the cold, cubed butter to the dry ingredients. Use your fingertips or a pastry cutter to rub the butter into the flour until the mixture resembles coarse breadcrumbs.

4. 4

   Stir in the shredded coconut if using.

5. 5

   Pour in the coconut milk and mix gently until a soft dough forms. Be careful not to overwork the dough, as this will make the scones tough.

6. 6

   Turn the dough onto a lightly floured surface and pat it down to about 1-inch thickness. Cut into desired shapes (triangles or rounds).

7. 7

   Place the scones on the prepared baking tray and bake for 18-20 minutes, or until they are golden brown on top and cooked through.

8. 8

   Remove from the oven and let cool slightly on a wire rack before serving warm.

Notes

Serve warm with butter or jam. Traditionally enjoyed with 'coboi' (lemongrass tea) for a classic Fijian breakfast experience.

Nutrition per serving

• breakfast
• snack
• vegetarian
• baked
• fijian
• coconut