Coconut and cranberry scones, lemon whipped cream |

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.