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Oat and coconut scones

Adam Liaw
Adam Liaw

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Oat and coconut scones.
Oat and coconut scones.William Meppem

Hard Anzac biscuits were meant to travel to soldiers across the world, but this delicious Sunday bake uses the flavours of the classic biscuit in a fluffy scone. Lots of golden syrup, please.

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Ingredients

  • 2 cups self-raising flour, plus extra for dusting

  • 1 cup rolled oats

  • ½ cup soft brown sugar

  • 2 tsp baking powder

  • ½ cup desiccated coconut

  • ½ tsp salt

  • 1 egg

  • 100g butter, melted

  • 2 tbsp golden syrup, plus extra to serve

  • 120ml milk

  • whipped cream, to serve

Method

  1. 1. Heat your oven to 180C fan-forced (200C conventional). Combine the flour, oats, sugar, baking powder, coconut and salt in a bowl and mix until combined. Combine the egg, butter, golden syrup and milk and beat until well combined. Make a well in the centre of the dry ingredients and fold the wet ingredients into the dry to create a very rough dough. Do not over-mix the dough. 

    2. Dust a board with flour and press the dough out to about 2½ cm thick. Use a circular cutter to cut the dough, transferring the scones to a paper-lined baking tray. Bake for about 15 minutes until risen and browned. Serve with whipped cream and more golden syrup.

    Also try: my golden syrup pudding

    Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.

    Buy Now

    Correction: The original version of this recipe listed the wrong quantity of baking powder. This has been amended.

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Adam LiawAdam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.

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Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/oat-and-coconut-scones-20210424-h1vem5.html