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Coconut and cranberry scones, lemon whipped cream |


Traditional treats for the English afternoon tea, these scones are flavored with coconut and dried cranberries and served with whipped cream flavored with lemon zest.


Do not overmix the dough in order to obtain fluffy scones.


Recipe for 12 tapas

For the scones

375 Gr
125 Gr
Salted butter
70 Gr
20 Gr
Baking powder
1 Unit(s)
250 Ml
100 Gr
Dried cranberries
100 Gr
Grated coconut
1 Unit(s)

For the lemon whipped cream

250 Gr
35% whipping cream
1 Unit(s)
30 Gr
Icing sugar

Preparation time: 30 min

Preheat your four at 350 °F

  • Scones preparation

    In the bowl of a kitchen aid, combine flour, baking powder, sugar and butter. Mix with the paddle attachement to break down the butter and flour. Finish by adding milk, one egg, then cranberries and coconut.
    Using a rolling pin, roll out the dough to a thickness of 1 cm. Using a cookie cutter, form smaller circles and place them on a baking sheet. Brush with the other egg, previously beaten. Bake for 12 to 15 minutes, until lightly browned.

  • Lemon whipped cream preparation

    In a bowl, place the cream and icing sugar. Whip the cream until it is firm. Add the lemon zest and mix. Transfer the whipped cream in a pastry bag fitted with a fluted tip.

  • To serve

    Sprinkle the scones with icing sugar and serve with lemon whipped cream rosettes.

Do not overmix the dough in order to obtain fluffy scones.

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