These golden crusted scones are tender on the inside with pockets of lovely tart raspberries and topped with a moreish baklava crumb. Delicious served warm with dollops of whipped cream and jam.
2 ⅔ cups plain flour
⅓ cup desiccated coconut
½ cup caster sugar
½ teaspoon sea salt
4 teaspoons baking powder
1 teaspoon ground ginger
125 grams cold butter, diced
2 cups frozen raspberries
2 large eggs, size 7
1 teaspoon vanilla extract
1½ cups buttermilk
Baklava crumble topping
¼ cup plain flour
¼ cup brown sugar
1 teaspoon each ground cinnamon and ginger
½ teaspoon mixed spice
50 grams butter, diced
¼ cup finely chopped walnuts
icing sugar, to dust
whipped cream and berry jam, to serve
Line a large flat baking tray with baking paper. Preheat the oven to 190°C fan bake.
Topping: Combine all the ingredients, except the walnuts, in a bowl. Rub the butter in with your fingertips to form damp coarse crumbs. Add the walnuts and mix well then chill until ready to cook.
Scones: Combine the flour, coconut, sugar, salt, baking powder and the ginger in a large bowl. Add the butter and rub into the flour with your fingertips to form coarse crumbs. Toss through the frozen raspberries.
Whisk the eggs, vanilla and buttermilk together then pour on to the flour mixture. Use a fork to stir just until it just comes together to form quite a wet dough. Don’t overmix or the scones will be tough.
Tip on to a lightly floured bench. Gently bring together with your hands and form into a rectangle approx. 30cm x 15cm.
Cut in half lengthways then cut each half into 5-6 wedges. Transfer to the baking tray, spacing them 3cm apart. Brush the tops with a little milk. Pick up small fingerfuls of the streusel and pinch together then pile on top of each scone. Bake for about 25 minutes or until well risen and a good golden colour.
To serve: Dust the tops with icing sugar and serve warm with cream and jam. Scones are best eaten on the day of making. Makes 10-12.