Coconut Scones, Sticky Pineapple Jam, Vanilla & Lime Glaze

There’s nothing better than a warm scone, smooth or chunky jam, luscious cream or butter and that hot mug of tea.. especially on days where you can hear the constant pound and trickling of rain battering the streets outside. So inspired by our current shitty weather in the uk, that to be fair is seeing my plants watered, I got out my baking head and made some quick scones with an exotic coconut twist.

These babies are such a hit, especially with some homemade vanilla and lime glaze for that extra sugary crust. So I baked these for  The Big Fair Bake  (24 September -7 October) which is the perfect excuse to get inspired and bake up a treat for others. Using Fair trade ingredients, I made my Pineapple with Ndali Vanilla Jam for the Ndali Gift Swap at Fortnum and Mason yesterday where over 40 bloggers culminated to bring along their bakes, preserves, sweets and cakes for a gift swap.

Coconut Scones

225g self raising flour
Pinch of salt
50g butter
25g caster sugar
120ml coconut milk
1 tbsp desiccated coconut (plus extra to sprinkle over glaze)

1 egg for eggwash

For the Glaze, mix icing sugar, water, vanilla seeds & grated lime zest to taste and consistency (coats the back of a spoon) Add this over the scones when cooling, sprinkle with coconut

Preheat the oven to 220c/200c Fan/425F/Gas Mark 7.

In a bowl place your flour, salt, take your butter cut into cubes and using your fingertips, mix well with the flour, so it looks like fine breadcrumbs.

Make a well in the centre and add in your coconut milk, using the knife (you don’t want to handle the dough too much), mix the milk into the flour. Till it resembles a rough dough.

Tip onto a lightly floured service, pat down with a rolling pin, using a pastry cutter, cut out circles in the dough, being careful not to twist the cutter.

Place on greaseproof paper on a baking tray and bake in the oven for 13-15 minutes.

Sticky Pineapple & Vanilla Jam

1 Fairtrade Pineapple, chop into segments

1 Ndali Fairtrade Vanilla Pod, cut in half lengthways

2 Cups Tate & Lyle Fairtrade Jam Sugar with added pectin

1 Cup water

Lime Zest

Peel the pineapple and cut into segments, so you have chunky jam, you can grate it if you prefer add it to a small saucepan with the water and cook over medium-low heat until the pineapple is soft

Add the sugar, vanilla pod and lime zest and stir to combine. Cook until the mixture has thickened, about 45 minutes. Spoon the jam into sterilised jam jars with a tight-fitting lid. Store it in the refrigerator for up to 3 months.

Enjoy!