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Coconut and cranberry scones, lemon whipped cream

TAPAS, Sweet

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.

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

Ingredients

Recipe for 24 tapas

For the scones

375 Gr

Flour

125 Gr

Salted butter

70 Gr

Sugar

20 Gr

Baking powder

1 Unit(s)

Egg

250 Ml

Milk

100 Gr

Dried cranberries

100 Gr

Grated coconut

1 Unit(s)

Egg

For the lemnon whipped cream

125 Gr

35% whipping cream

1 Unit(s)

Lemon

10 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