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
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.