Ingredients Checklist
- 3 cups self-raising flour
- 1 tsp baking powder
- 1 tsp ground lemon myrtle
- A pinch of salt
- 1 cup coconut cream
- 1 cup lemonade, room temperature
TO SERVE
- Quandong jam or jam of your choice
- 1 x 400g coconut cream, chilled
Instructions
- Preheat oven to 200°C.
- Sift flour, baking powder, lemon myrtle and salt into a large bowl, make a well in the centre.
- Add coconut cream and lemonade, using a butter knife, bring the mixture together in a cutting motion.
- Turn the mixture onto a floured surface and gently bring together with your hands. Do not over work.
- Dip scone cutter into flour and cut rounds, place onto a baking tray. Lightly brush scone tops with a little coconut cream.
- Bake for 12-15 minutes or till golden.
- For the coconut cream drain liquid then place the solid cream in a bowl and whisk to soft peaks.
- Serve warm with jam and whipped coconut cream.
