Cranberry and Coconut Scones

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Makes: 8

Prep Time: 35 Minutes

Ingredients:

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500g Plain Flour

2 tsp Baking Powder

2 tbsp of Caster Sugar

110g Unsalted Butter

300ml Whole Milk

A handful of desiccated coconut

A handful of dried cranberries

1 Egg

Method:

1.Preheat the oven to 190°C/375°F/Gas Mark 5

2. Sieve the flour, baking powder and caster sugar in to a bowl then top into a food processor. (If you do not have a food processor do not fear! Just leave it in the bowl and you can do the next bit with your fingers)

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3. Chop up the butter, add it to the dry mix and then whizz it in the food processor until you have a mix that resembles fine breadcrumbs. (You can do this the old school way by rubbing the butter in to the dry mix until it resembles fine breadcrumbs- it just takes a it longer!)

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4. Tip the mix in to a large bowl and then stir in a handful of desiccated coconut and a handful of dry cranberries.

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5. Make a well in the centre of the dry mix and then pour the milk in to the well.

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6. Using a fork start to slowly incorporate the dry mix together with the milk.

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7. Once the mix has come together tip it on to a floured work surface and then shape it in to a flat circle with your hands.

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8. Cut the mix in to 8 triangles.

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9. Place the scones on to a baking tray lined with baking parchment, coat in an egg wash and then sprinkle with desiccated coconut.

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10. Bake in the oven for 15-20 minutes.

Serve while still warm and with lashings of cream and jam.

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