Sunday, November 24, 2013

Blueberry Coconut Cream Tea Scones

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.

Coconut cream:

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.

Blueberry Jam:

2 c. + 24 fresh blueberries (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.


No comments:

Post a Comment