You put the lime (curd) in the coconut (yogurt scone)!

Everything has gone Diamond Jubilee mad recently; Union flags every where, Tesco has started selling ready made Victoria Sponge cake mix (?!), and cream teas are popping up out of the woodwork. Frankly it’s starting to do my nut – I have a very low tolerance for shows of patriotism, especially when it’s so commercialised. Throw in the Olympic froth and I’m going to be a grumpy moo-face all Summer (if that ever happens…).

Having said that I do like cream teas… quite a lot, actually…

So this is my not-so-British (also, not so fattening!) version of the Cream Scone


Coconut Yogurt Scones with Lime Curd

The basic scone recipe I stole from BBC Good Food website and adapted it slightly:

  • 350g self-raising flour , plus more for dusting
  • ¼ tsp salt
  • 1 tsp baking powder
  • 85g cold butter , cut into cubes
  • 3 tbsp golden caster sugar
  • 150g pot natural low fat yogurt (You could use coconut flavour yogurt for ease!)
  • 4 tbsp semi-skim milk (or low-fat coconut milk)
  • 1 tsp vanilla extract 
  • 25g dessicated coconut (I used creamed coconut but I don’t think I used quite enough)
  • 1 egg beaten with 1 tbsp milk, to glaze
  1. Put a baking sheet (or baking stone) in the oven at 220C/200C fan/gas 7. Put the flour, salt, butter, coconut, and baking powder into a food processor, then whizz in the butter until it disappears. Pulse in the sugar, tip into a large bowl, then make a well in the middle.
  2. Warm the yogurt, milk/coconut milk and vanilla together in the microwave for 1 min or in a pan; it should be hot and may well go a bit lumpy-looking. Tip into the bowl and quickly work into the flour mix using a cutlery knife. As soon as it’s all in, stop.
  3. Tip the dough onto a floured surface, then, with floured hands, fold the dough over a few times – just enough to create a smoothish dough. Press out to about 4cm/1½in thick, dip a 7cm cutter into more flour, then stamp out 4 rounds, flouring the cutter each time. Squash the remainder lightly together, then repeat until the dough is used up. Brush tops with egg wash, scatter flour over the hot sheet, then lift the scones on. Bake for 12 mins until risen and golden.

The original recipe makes 9 large scones, but I like them a bit smaller and got 20 out of this batch.

The Lime Curd recipe is from BBC Food :

  • 112g/3¾oz plus 1 tsp golden caster sugar

  • 25g/1oz plus 1 tsp cold unsalted butter, cut into pieces

  • 2 large eggs, lightly beaten

  • juice of 2 limes

  • freshly grated lime zest of 1 lime

  1. In a heavy saucepan cook the sugar, butter, eggs and lime juice over a moderately low heat. Whisk frequently, until it is thick enough to hold marks of whisk, about 12-15 minutes.

  2. Immediately pour the curd through a sieve into a bowl. Stir in the zest of one lime and cool. Lime curd can be made up to a week in advance, its surface covered with cling film.

This makes really quite a lot of curd! And rather than use clotted cream I’ve served it with low fat creme fraise.

The OH has given his seal of approval on these 🙂 I think I will make a batch of the full size ones at some point!





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