Strawberry Coconut Scones

This weekend me and my friend Charlotte made some some mini strawberry coconut scones for a high tea with friends.
Everybody had to bring something so we ended up a large variation of pies, pancakes and sushi. A high tea is traditionally served with tea (no kidding!) but we decided to made several pitchers of gin tonic and skip the tea all together.

I love scones and the flavors of the strawberry and the coconut really compliment each another. A must try for any kind of high tea!

Ingredients:

This recipe makes about 16 small scones

For the scones

  • 3 cups (420 gr) all purpose flour
  • 1/2 cup (100 gr) sugar
  • 1 cup (240 ml) strawberries
  • 1/2 cup (120 ml) coconut flakes or powder
  • 3 teaspoons baking powder
  • 3/4 teaspoons salt
  • 3/4 cup (150 gr) butter (unsalted)
  • 1 egg
  • 1/2 cup (120 ml) buttermilk
  • 1 vanilla bean

For the strawberry creme fraiche

  • 1 cup (240 ml) creme fraiche
  • 1/2 cup (120 ml) strawberries

How to:

1. preheat your oven to 400˚F or 175˚C.

2. Cut 1 cup of strawberries into quarters.

3. In a large bowl combine the flour, sugar, baking powder, salt. Mix everything together and add the coconut flakes/powder.

4. Split a vanilla bean and add the seeds to the dry ingredients.

5. Cut the unsalted butter into small cubes. Make sure you use the butter right out of the refrigerator when it’s nice and cold.

6. Add the butter and the egg to the dry ingredients and use your hands to mix everything together until a dough forms.

7. If the dough is still a little bit flaky you can add a little bit of buttermilk.

8. Use your hands to roll the dough into little balls. Cut the small dough balls in half and place two or three pieces of strawberry in the middle. Reform the dough ball with the strawberry pieces in the middle.

9. Before placing your mini scones into the oven. Make a glaze by mixing some buttermilk and sugar together. Use a small pastry brush to brush the glaze over the scones.

10. Bake the scones in the pre heated over for about 15 to 20 minutes.

11. Serve with creme freche mixed with strawberries. You can use a blender to blend the strawberries and the creme freche together (I wasn’t in the mood to clean my blender so instead I chose to roughly chop my strawberries….)


Listening while baking:

Greg Laswell – Landline

2 responses to “Strawberry Coconut Scones

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