Raisin and Coconut Scones First Release

Name: Raisin and Coconut Scones First Release
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Baking
Ingredients: 70 g Milk; 55 g Wet shredded coconut; 250 g low-gluten flour; 50 g Sugar; 7 g Baking powder; 2.5 g Salt; 80 g Butter; 55 g Raisin; 50 g Egg

Raisin and Coconut Scones First Release brings milk, wet shredded coconut and low-gluten flour together and is baked until golden and fragrant. Follow the steps for the best results.

1 hrNewEasy Baking Bake Buttery

Instructions

1
Ingredients: 70g milk, 55g wet shredded coconut, 250g low-gluten flour, 50g sugar, 7g baking powder, 2.5g salt, 80g butter, 55g raisins, 50g egg.
2
Mix the flour, sugar, salt, and baking powder.
3
Add room-temperature softened butter and rub it with your hands until it becomes a coarse powder.
4
Add the desiccated coconut and mix well.
5
Add the eggs and milk, and gently mix into a dough.
6
Add the raisins.
7
Mix well.
8
Pour the dough onto the baking paper.
9
Shape into a rectangle, with a thickness of 1.5-2 cm.
10
Brush the surface with egg wash and cut into small squares.
11
Place in the oven at 200 degrees, on the middle rack, and bake for about 17 minutes.
12
Golden on the surface, remove from the oven, and take out the baking paper.
13
Break along the knife marks into small cubes.