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

15 Oct

4 people

Scones:

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

Filling:

Blueberry jam

Cantalopue melon

Lime

Butter

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.

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.

Serve!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: