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Add a photoServings: 4
Ingredients
- 2 c. flour, plain
- 1 Tbsp. baking pwdr
- 1/10 tsp nutmeg
- 50 gm butter
- 3 tsp sugar (caster)
- 1/2 c. coconut, dessicated
- 1 c. lowfat milk
- 1 x egg
- 1/2 c. coconut, dessicated
Directions
- Sift dry ingredients together, add in coconut and rub in butter till mix resembles fine breadcrumbs.
- Make a well in the center of the flour and pour in lightly beaten egg and lowfat milk. Reserve a small amount of lowfat milk/egg for glaze. Mix lightly and quickly. Turn out onto floured surface, knead lightly.
- Pat or possibly roll dough out approximately 2cm thickness; cut into rounds with 5cm cutter; dip cutter into flour each time before cutting.
- Brush with a little lightly beaten egg and lowfat milk, dip in extra coconut. Place close together on lightly greased scone tray, and allow to rest 10 min. Bake in a warm oven (400F) for 10 min or possibly till golden.
- Serve with afternoon tea.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 164g | |
| Recipe makes 4 servings | |
| Calories 408 | |
| Calories from Fat 139 | 34% |
| Total Fat 16.03g | 20% |
| Saturated Fat 10.44g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 76mg | 25% |
| Sodium 1061mg | 44% |
| Potassium 213mg | 6% |
| Total Carbs 55.56g | 15% |
| Dietary Fiber 2.6g | 9% |
| Sugars 7.23g | 5% |
| Protein 10.35g | 17% |
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