Coconut Scones

If I can cram coconut into a recipe I will and I make no apologies for it.

Coconut Scones
inspired by Tana Ramsay's Real Family Food
Makes 6 enormous scones

450g self raising flour
1 teaspoon baking powder
1 teaspoon salt
250ml buttermilk (divided), plus extra for brushing
1 egg
30g desiccated coconut
40g ground almonds
1 tablespoon coconut sugar
5 tablespoons water

Preheat the oven to 220C. Line a large baking sheet with baking paper. Set aside.

Sieve the flour and baking powder into a large bowl. Add the salt and set aside.

In a separate bowl, beat together the buttermilk and egg. Set aside.

In a third bowl, mix together the coconut, almonds, coconut sugar and water to make a paste. Set aside.

Make a well in the middle of the flour mixture and pour in the buttermilk mixture. Mix together until it forms a soft dough.

Turn the dough out onto a lightly floured surface and knead briefly until it is smooth. Divide the dough into 6 equal portions.

Flatten each portion into a disc and put a tablespoon of the coconut paste into the centre of each. Fold the dough over the paste and pinch the edges together to seal. Use a rolling pin to gently flatten until they are 1.5cm thick.

Place the scones on the prepared baking sheet and brush tops with a little buttermilk. Bake for 8 - 10 minutes, or until golden. Serve warm.