Try these fluffy golden coconut scones, served warm from the air fryer with a pineapple and lime compote and clotted cream. This easy bake is a perfect summer dessert that channels those piña colada holiday vibes.
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Servings
6 people
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Serves
If you would like to make these adult-only, add 25ml of white rum to the compote mix.
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Preheat the air fryer or oven to 180°C.
In a large bowl, combine the self-raising flour, desiccated coconut, baking powder and caster sugar.
With your hands, rub in the diced cold butter until the mixture begins to resemble breadcrumbs. In a separate bowl, mix the large egg with the coconut milk, then add to the dry ingredients.
Knead together briefly before forming your mixture into a round disc. Then, using a knife dipped into plain flour, portion the mixture into six triangles.
Place the scones into the air fryer or oven for about 10 minutes, until golden brown and risen. Remove the scones from the air fryer basket or oven and cover with a clean tea towel.
In a non-stick saucepan or frying pan, heat 2 tablespoons caster sugar until it starts to melt. Add the pineapple. Simmer for 5 minutes, stirring occasionally. Allow to cool and add a squeeze of lime (and rum if using) to taste.
Serve the scones warm with the pineapple compote and clotted cream.
