MANGO COCONUT SCONES
Ingredients:
1/3 cup shredded coconut
½ tsp nutmeg
1 cup milk
vanilla essence
2 cups SR flour
1 cup mango, pureed
1 Tbl margarine
1 egg
Method:
Soak coconut in milk, vanilla and nutmeg for at least 2 hours.
Sift flour into a basin, rub in margarine, then add rest of ingredients. Dough must be sticky.
Turn onto a floured board, knead lightly, pat to 1 cm thickness, cut with a scone cutter, put on a greased tray and bake in a fairly hot oven (420°F).
When cool, spread with guava jelly, or whatever spread is desired, preferably a fruity spread.
DATE: November 1990
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