Simple to make and full of berries.
I love these ‘scones’ as you don’t have to spend ages with a pastry cutter to get them all to be perfectly the same size. The freeform shape is part of their charm and it also means your family can have more fun helping themselves.
Each piece is full of delicious raspberries and coconut. There are also oats hidden inside the mixture – your kids won’t even notice them.
If you have a sweet tooth then you can serve these with raspberry jam on the side. My husband loved them spread with butter. Plus, you can re-heat the scones the next day and they’ll be just as good. (Simply keep them in an airtight container at room temperature until you want them, then reheat in the oven.)
I adapted this recipe from one I found in the May 2015 issue of Recipes+ magazine.
Ingredients – serves 4-6:
- 2 cups self raising flour
- 1/3 cup white sugar
- 1/2 cup rolled oats (NOT the instant type)
- 1/2 cup finely dessicated coconut, plus a little extra
- 1 cup milk
- 2 tbsp vegetable oil
- 1 tbsp lemon juice
- 1 egg
- 1 cup frozen raspberries
- butter and raspberry jam, to serve
- Heat your oven to 220C/200C fan forced/430F and spray a large baking tray with a little cooking spray.
- Put the flour, sugar, oats and coconut into a large bowl and stir to mix.
- Put the milk, oil, lemon juice and egg into a jug and whisk until combined.
- Pour the milk mixture from the jug into the bowl with the dry ingredients. Mix together until just combined. The resulting batter/dough will be quite sticky.
- Fold the frozen raspberries through the batter.
- Tip the batter out onto the middle of the prepared baking tray. Use a spatula or knife to spread into a rectangular shape, about 2.5cm/1 inch thick. Scatter over a little extra coconut for decoration.
- Bake for 22-25 minutes or until the crust is golden and just starting to crack.
- Remove from the oven and leave to cool for 5 minutes before serving with butter and raspberry jam.