Scones with dulce de leche
Thought scones were limited to cream and jam? Think again. Andi Oliver's coconut-laced scones are filled with whipped cream, caramel and more coconut.
Ingredients
- 450g/1lb self-raising flour, plus extra for dusting
- 2 pinches salt
- 2 tsp baking powder
- 100²µ/3½´Ç³ú butter
- 60²µ/2¼´Ç³ú raisins
- 200ml/7fl oz coconut milk
For the filling
- 200ml/7fl oz whipping cream
- 50²µ/1¾´Ç³ú coconut cream
- 100²µ/3½´Ç³ú dulce du leche, from a jar or tin
Method
Preheat the oven to 200C/190C Fan/Gas 6.
Combine the flour, salt and baking powder in a bowl. Rub in the butter using your fingertips until the mixture resembles fine breadcrumbs.
Add the raisins and mix again. Add the coconut milk and use a round tipped knife to bring it all together to make a soft dough.
Dust a work surface with a little flour and turn the dough out onto it. Gently bring together using your hands and then shape it into a circle about 4cm/1½ in thick. It is important not to overwork the dough at this point, so go gently.
Using a 6cm/2½ in cutter, cut the scones out and transfer them onto a baking tray lined with baking paper. Any leftover dough can be reshaped and cut out to make more scones.
Bake for about 20 minutes until golden-brown on top. When cooked through, if you tap the bottom of one it will sound hollow. Set aside to cool on a wire rack.
Whip the cream to soft peaks.
Fold in the coconut cream and ripple through the dulce du leche.
Once the scones are cool, cut them in half and add a generous layer of the cream. Serve immediately.