Weekend brunch special: Coconut scones with blueberries, melon and butter

15 Oct

4 people


3 dl milk

120gram butter

7-8 dl wheat flour

4 teaspoon baking powder

1 teaspoon salt

1/2 cup coconut flakes

1/2 dl coconut milk


Blueberry jam

Cantalopue melon



1. Mix flour, baking powder and salt in a big bowl.

2. Cut the butter into pieces and mix it with the flour. Mix the butter properly with the flour.

3. Add coconut milk, milk and cocunut flakes and mix till it becomes a dough.

4. Shape the scones the way you want.

5. Put in on foil in the oven (250 degrees celsius) for about 10-15 minutes. Take them out when they have got a brownish surface. Serve with the filling.


1. Cut the melon in to small pieces as shown in the picture. Remove the peel.

2. Cut the lime into half. Press some juice over the melon. Then grain the lime peel finely on the lemon

3. Cut the scone into half. Under lid, add some butter

4. On the bottom, add blueberry jam, coconut flakes and the lime-melon.



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