Lemonade Coconut and Date Scones

This is an additional variation of cream scones using coconut cream instead.

Ingredients make 12

540 g self raising flour

100 g caster sugar

10 g salt

200 g coconut cream

200 ml lemonade

100 g finely chopped dates

Method

Preheat oven to 200º C fan forced (220º C normal bake). Combine flour, sugar and salt in a large bowl. Place coconut cream, lemonade and dates in another bowl and combine. Add liquid mix to dry mix and combine to dough. Turn onto a lightly floured surface and roll dough to a 3 cm thickness. Cut out the scones with a 5 cm scone cutter and transfer to a lightly floured or greased tray. Bake for approx. 12 minutes. Dust with icing sugar.

Note: Try adding 20 g shredded toasted coconut and 30 g finely chopped candied ginger.