Sunday, 21 May 2017

BERRY AND COCONUT SCONE CAKE...with white chocolate drizzle

1 1/2 cups self raising flour
1/2 cup dessicated coconut
1/4 teaspoon salt
2/3 cup sugar
85 grams cold butter
3/4 cup cream

170 grams frozen raspberries*

50 grams white chocolate buttins

preheat oven to 180 c.  grease small bundt or cake tin.

place the flour, coconut, salt, sugar and butter into a
mixing bowl.

rub in the butter until well combined.

stir in the cream to form a dough then stir in the frozen berries. quite a solid mix.

press into the tin.

cook for approx 35 -40 minutes until golden on top and a
skewer comes out clean.

cool in tin.

place the white chocolate into a small bowl and melt in 10 second intervals in the microwave. stir each interval.

* could also use blueberries or mixed berries.

No comments:

Post a Comment