English cream scones have been making a comeback in recent years. When we lived in the USA sometime ago, scones were pretty much unheard of. I recall it was one of the first things we learnt to bake during our domestic science lessons at school. Those far off days when I was 12 years old. These coconut cream scones are far better. They are crisp on the outside but moist with a rich coconut flavour on the inside.
Living in South East Asia makes getting our hands on fresh coconut cream easy peasy. Further, the current trend is to move away from animal fats to vegetable fat, particularly coconut oil and cream.
Scones are not difficult to make even though I have classified this recipe under “Advance”. A little practice makes perfect. They are best eaten fresh from the oven. Somehow when you invite your friend over for an English cream tea, your friends feel treasured. So please don’t hesitate.
I happen to have some home-made pineapple jam to go with them. What a heavenly combination! A definite “Yes” from our taste buds.
Some comments about Ingredients
- Flour Mixture. Use self raising or 2 cups plain flour plus 4 tsp baking powder and 1/2 tsp baking soda, sift to aerate and mix well.
- Coconut cream. Use fresh or UHT.
- Butter. This must be very cold and hard so that you can cut it into small bits to guarantee the success of the scone.
- Dried cherries. These are optional. Glazed cherries are a very good substitute.
Description of “Rub in” Method
STEP 1. Place the piece of very cold butter into the flour mixture and roll it so that it picks up a coating of flour. Remove onto a cutting board. Then, cut very cold butter into smaller pieces. The light flour coating prevents butter bits from sticking together.
STEP 2. Add the butter bits into the rest of the flour mixture. Hold the small bits of butter in the flour with your finger tips (and not in the palm of your hand). Rub the butter bits with the rest of the flour.
STEP 3. Continue to rub them together till these ingredients become bread crumb-like. As shown in the photo above, this step is done when you see a mixture of smaller and larger bits.
Proceed with STEPS 5 to 9 as described in the Recipe below.
STEP 10. Place each unbaked scone, glazed and sprinkled with desiccated coconut evenly spaced out on the greased baking tray. They expand quite a bit in the hot oven.
Makes: 12 Scones
- 2 cups self raising flour
- Pinch of salt
- 2 tsp fine granulated sugar
- 30 gm cold butter, cut into small pieces
1/2 cup roughly chopped dried cherries (glaze cherries make good a substitute)
Wet Ingredients (mix together)
- 3/4 cup coconut cream (santan or first milk)
- 1/4 cup water
Glaze and Topping
- 1 1/2 Tbsp coconut cream
- 2 to 3 Tbsp desiccated coconut
1. Pre- heat oven to 210 C.
2. Prepare baking sheet or Swiss roll pan by greasing it with butter. Alternatively, cover baking sheet with baking paper.
3. Sift flour and salt into a large bowl.
4. Rub In Method for the Dough.
- Place the piece of very cold butter into the flour mixture and roll it so that it picks up a coating of flour. Remove onto a cutting board. Then, cut very cold butter into smaller pieces. The light flour coating prevents butter bits from sticking together.
- Add the butter bits into the rest of the flour mixture. Hold the small bits of butter in the flour with your finger tips (and not in the palm of your hand). Rub the butter bits with the rest of the flour.
- Continue rubbing them together till these ingredients become bread crumb-like. As shown in the photo above, this step is done when you see a mixture of smaller and larger bits.
5. Add the sugar and chopped cherries into the bread crumb- like mixture. Stir to mix well. Make a well in the centre.
6. Pour in wet ingredients into the well. Mix and form a soft slightly damp dough. Make dough into a ball. Knead lightly for a short while. At this stage, you might have to add a little bit more flour if dough is too damp or a little bit of coconut cream if dough is too dry.
7. Sprinkle some flour into a cutting board. Place dough onto board and press dough into a rectangle which is 2 cm thick.
8. Using a lightly floured knife, cut the rectangle into 12 pieces.
9. Glaze and sprinkle desiccated coconut topping.
10. Place each glazed piece onto greased baking sheet. Space pieces apart.
11. Bake for 12 to 15 mins. Transfer scones onto a wire rack, cover with a tea towel. This keeps scones warm and soft.
12. Serve hot with butter and jam.
Serving Suggestions for a heavenly High Tea
Once in while for a special celebration, please consider one or more of these listed below. Although it means some forward planning (several dishes can be prepared several days ahead) it will be worth the effort.
- Savoury or Sweet Crepes Click here;
- Gravlax Click here;
- Chicken Salad Sandwiches Click here;
- Caramel Custard Click here;
- Gula Malacca – Sago Pudding Click here;
- Ginger Poached Pears Click here.