We are now living our second week of social distancing due to the outbreak of COVID-19. We most certainly will remember 2020. Inevitably, I have been baking to help fight the boredom and scones has become my go-to recipe.

My dad has become a big fan and a critic. My first batch were too small so here’s hoping this batch are up to standard.

Scones are vehicles for flavour and I am always experimenting. If you love coconut in scones, you will like my Coconut & Cherry and Fruit & Coconut scones too.

Hope you enjoy!

Amy x

Ingredients
1/2lb self-raising flour
1/4lb cold butter, cubed
1/4lb granulated sugar
50g dried fruit
50g desiccated coconut
2 eggs
2 tbsp milk

Method
Grease 2 baking trays. Preheat the oven to 200C.

Rub the butter into the flour until it resembles fine breadcrumbs.

Stir in the sugar, dried fruit and coconut.

Beat together the eggs and milk.

Make a well in the centre of the dry and mix in almost all of the egg mixture (reserve 2 tbsp for egg washing). Pull the mixture together with clean hands and tip out on to a clean work surface dusted with flour.

Roll out the dough to approx 2 iches and cut out approx 6 scones. Transfer to the prepared baking tray, brush the tops with the egg mixture and bake in the preheated oven for 15-20 minutes.

Allow to cool before transfering to an airtight container. Best served on the day of baking, afterwards I recommend heating in the oven, microwave or toaster.