Chef Chris’s Bakeapple Coconut Scones

Bakeapple Coconut Scones

Chef Chris Sheppard’s Bakeapple Coconut Scones

I first tasted this recipe at the Bonavista Institute’s Building Place workshop where Chef Chris Sheppard baked these delightful scones with a unique Newfoundland twist: bakeapples. After bugging Chef Chris enough, he shared his recipe. If you enjoy it, let him know on Twitter at @BonavistaChef

 

INGREDIENTS

  • 4 cups flour
  • 1 cup butter
  • 1 cup fine coconut
  • 1 cup sugar
  • 2 cups raisins (optional)
  • 2 tbsp baking powder
  • 2 eggs, beaten
  • 1 – 250ml container bakeapple jam

METHOD

  1. Preheat oven to 350 degrees.
  2. In a large bowl add the flour and the butter and with a pastry blender or crumble with your hands until the mixture is coarse.
  3. Add coconut, sugar, raisins and baking powder. Stir to combine.
  4. Meanwhile mash the bakeapple jam in a small bowl.
  5. Add the beaten eggs.
  6. Now add the egg/bakeapple mixture to your flour mixture.
  7. Stir gently to combine.
  8. Drop by tablespoons onto lightly greased cookie sheet. (I used small ice cream scoop)
  9. Bake 18 – 20 minutes. Don’t overbake.

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Filed under Breakfast, Cakes, Cookies, Pies

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