A twist to an English cream tea. The scones are enhanced with coconut and the cream is coconut cream. Enjoy this with coffee, or tea.
2 1/4 cups flour
4 tsp. baking power
2 tbsp. sugar
pinch of salt
1/3 cup butter
1 cup milk
1/3 cup coconut
Preheat oven to 450 deg. Make a course meal texture out of the dry ingredients and the butter. Use you hands and a mixer. Add the milk and form into a soft dough. Roll into a disc an inch thick on a floured surface. Now cut into six even triangles. Bake until golden about 20 minutes. cool slightly.
1 can full fat coconut
2 tbsp powdered sugar
Place the can of coconut milk in the refrigerator overnight. Now scoop the firm white cream off the top of the can. Put in a mixer and add the sugar. Whip into a firm whipped cream.
2 c. + 24 fresh blueberries http://www.littlebluedynamos.com (reserve the 24 blueberries to garnish the final product)
2 tsp. lemon juice
2 1/2 c. sugar
1 pouch fruit pectin
Prepare fruit in saucepan on stove. Stir sugar into fruit. Mix well. Bring mix to full boil for 5 minutes over high heat; stir constantly.
Pour pectin pouch into fruit and continue to boil for 1 minute, stirring constantly. Remove from heat and skim off foam. Let this set in the refrigerator about an hour.
To assemble, I do it the Cornish way. Jam and then cream. Split the scone in half, spread with jam and top with coconut cream, Sandwich the top of the scone and enjoy.