Lingonberry Coconut Scones

It's been a long while since my last blog post. My hiatus was mainly because (1) I was busy with house shifting in December, (2) January was busy baking for Chinese New Year, (3) February was away for a holiday in Europe. Finally I get to settle down now. Testing out my new oven with existing recipes. I also bought a new steam bake oven and trying it out with existing recipes. So many things to try, but so little time on hand!

In order to test out my new smaller oven, I try it with scones. The heat was more intense than the bigger oven. Has to watch the oven very closely. Needs to do more recipes in order to understand my new ovens.

Recipe for Lingonberry Coconut Scones, adapted from Delia.
(Makes 17 minis, approx. 1.5" diameter)

Ingredients:
225g Self-raising flour
40g Caster sugar
75g Salted butter, cold, cubed
20g Lingonberries (or other dried berries)
40g Toasted desiccated coconuts
1 Whole egg, approx. 55g, beaten
45g Whole milk
Some milk for brushing

Method:
1. Place flour and sugar into a bowl.
2. Rub the butter into the dry ingredients until the mixture looks crumbly.

3. Add in dried fruit and desiccated coconuts.

4. Pour in the beaten egg and milk.
5. Mix with a spatula, bringing the mixture together using your hands. The dough should come together.
6. Form the dough into a ball and turn it out onto a lightly floured working surface.
7. With a floured rolling pin, roll it out very lightly to a thickness of about 3cm. 
8. Then take the pastry cutter and tap it sharply so that it goes straight through the dough – do not twist or the scones will turn out a strange shape!
9. When you have cut as many as you can, knead the remaining dough together again and repeat. 
9. Then place the scones on the baking sheet, and brush with milk.

10. Bake in a preheat oven of 200C for approximately 10mins. 
11. When they’re done they will have risen and turned a golden brown. 
12. Remove them to a cooling tray and serve very fresh, split and spread with butter and jam.