Raspberry And Coconut Scones - cooking recipe

Ingredients

1/2 cup self-rising flour
2 1/2 tbsp cold butter, chopped
1/4 cup granulated sugar
1/2 cup milk
1 None large egg, beaten
2 tbsp raspberry jam
2 tbsp desiccated coconut
None None powdered sugar and jam, to serve
None None whipped cream, to serve (optional)

Preparation

Preheat oven to 425\u00b0F. Lightly grease an 8 inch round cake pan.
Sift flour into a large bowl. Cut in butter until mixture resembles coarse breadcrumbs. Add sugar. Make a well in the center and add milk and egg. Using a butter knife, mix until just combined. Turn out onto a lightly floured work surface and knead lightly.
Press or roll out to form a rectangle about 3/4 inch thick. Spread jam over top and sprinkle with coconut. Roll up tightly from long side to form a log. Cut into 9 even slices. Place close together in prepared pan. Bake for 15-20 mins, or until scones sound hollow when tapped on the bottom. Let cool on a wire rack.
Dust with powdered sugar. Serve with raspberry jam and whipped cream, if desired.