Coconut Pineapple and Macadamia Scones

These scones have superb tropical flavours.

Ingredients make 14

450 g self raising flour

50 g toasted shredded coconut

10 g salt

125 g caster sugar

75 g butter

250 g coconut milk

75 g toasted chopped macadamia

150 g finely chopped pineapple

Method

Preheat oven to 200ºC fan forced (220º C normal bake). Place flour, coconut, sugar and salt in a bowl. Cut butter in small cubes and rub into the flour mix with your hands. In another bowl combine coconut milk, macadamia and pineapple, add this mix to the flour and combine.  Place on a workbench dusted with flour and roll or press out to a thickness of approx. 25mm. Cut scones with a cutter 5 cm. in diameter. Place on lightly greased flat baking tray. Spray the top with water, egg, milk or a mixture and drizzle with desiccated coconut. Bake in the oven approx. 12 min. Dust with icing sugar

Note: Try coconut fat instead of butter.