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Coconut Fruit Scones Recipe
|Flour||2 Cup (32 tbs)|
|Baking powder||3 Teaspoon|
|Margarine/Butter||1⁄4 Cup (4 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Mixed dried fruit/Chopped dried pawpaw, banana / pineapple||3⁄4 Cup (12 tbs)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Freshly grated coconut||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 2427 Calories from Fat 1062
% Daily Value*
Total Fat 120 g184.4%
Saturated Fat 41.4 g207.1%
Trans Fat 0 g
Cholesterol 219 mg
Sodium 2520.7 mg105%
Total Carbohydrates 284 g94.8%
Dietary Fiber 27.2 g108.8%
Sugars 66.6 g
Protein 64 g127.6%
Vitamin A 51.8% Vitamin C 4.5%
Calcium 126.8% Iron 108.3%
*Based on a 2000 Calorie diet
Work margarine or butter into mixture, using two knives as directed in basic plain scones.
Mix in sugar and dried mixed fruit.
Beat egg, milk and coconut together.
Slowly add to flour mixture until no dry areas are left and a soft nonsticky dough is achieved.
It may not be necessary to use all the liquid.
Turn out on to floured board, knead half a dozen times.
Pat or roll out dough until it is 1 1/2 cm (1/2 in) thick.
Cut into rounds using a floured 5 cm (2 in) biscuit cutter.
Place on a greased baking sheet and bake in a 220°C (425°F) oven for 12-15 minutes or until risen and golden brown.
Place on a wired rack to cool.