If I can cram coconut into a recipe I will and I make no apologies for it.
inspired by Tana Ramsay's Real Family Food
Makes 6 enormous scones
450g self raising flour
1 teaspoon baking powder
1 teaspoon salt
250ml buttermilk (divided), plus extra for brushing
30g desiccated coconut
40g ground almonds
1 tablespoon coconut sugar
5 tablespoons water
Preheat the oven to 220C. Line a large baking sheet with baking paper. Set aside.
Sieve the flour and baking powder into a large bowl. Add the salt and set aside.
In a separate bowl, beat together the buttermilk and egg. Set aside.
In a third bowl, mix together the coconut, almonds, coconut sugar and water to make a paste. Set aside.
Make a well in the middle of the flour mixture and pour in the buttermilk mixture. Mix together until it forms a soft dough.
Turn the dough out onto a lightly floured surface and knead briefly until it is smooth. Divide the dough into 6 equal portions.
Flatten each portion into a disc and put a tablespoon of the coconut paste into the centre of each. Fold the dough over the paste and pinch the edges together to seal. Use a rolling pin to gently flatten until they are 1.5cm thick.
Place the scones on the prepared baking sheet and brush tops with a little buttermilk. Bake for 8 - 10 minutes, or until golden. Serve warm.