Recipe - Lemon Myrtle and Coconut Scones

Lemon Myrtle and Coconut Scones by Foodland Recipe Kitchen

Preparation Time: 10 Minutes
Cooking Time: 12 Minutes
Serves: 12 Scones


  • 3 cups self-raising flour
  • 1 tsp baking powder
  • 1 tsp ground lemon myrtle pinch of salt
  • 1 cup coconut cream
  • 1 cup lemonade, room temperature


  • Large Bowl
  • Butter Knife


1. Preheat oven to 200°C.

2. Sift flour, baking powder, lemon myrtle and salt into a large bowl,
make a well in the centre.

3. Add coconut cream and lemonade, using a butter knife, bring the mixture
together in a cutting motion.

4. Turn the mixture onto a floured surface and gently
bring together with your hands. Do not over work.

5. Dip scone cutter into flour and cut rounds, place onto a baking tray.
Lightly brush scone tops with a little coconut cream.

6. Bake for 12-15 minutes or till golden.

7. Serve warm with jam and whipped coconut cream.

Quandong jam or jam of your choice

1 x 400g coconut cream, chilled Open can, drain liquid then place
the solid cream in a bowl and whisk to soft peaks.