Lamington Scones with Raspberry Jam and Whipped Coconut Cream
by
ANNA POLYVIOU
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Yield 12/15
Prep time
15 MinTotal time
15 MinLamington Scones with Raspberry Jam and Whipped Coconut Cream
Take your scone game to the next level with these Lamington Scones! Light, fluffy, and infused with coconut, these golden delights are dipped in rich chocolate, coated in desiccated coconut, and served with luscious homemade raspberry jam and whipped coconut cream. A decadent twist on an Aussie classic—perfect for any occasion!
Ingredients
Scones
- 400g plain flour
- 1 Tbsp baking powder
- 50g caster sugar
- 120g butter, cold and cubed
- 2 eggs / 1 egg yolk for glazing on top of the scones
- 160ml coconut milk
- 1 tsp vanilla bean paste
Raspberry Jam
- 150g frozen raspberries
- 150g caster sugar
Chocolate Glaze
- 80ml cream
- 100g dark chocolate, chopped
- Desiccated coconut, for coating
Whipped Coconut Cream
- 200ml thickened cream
- 2 Tb coconut cream
Instructions
Prepare the Scone Dough:
- Preheat the oven to 190°C (375°F). Line a baking tray with baking paper
- In a mixing bowl, beat flour, baking powder, sugar and butter
- Using an electric mixer with a paddle attachment on low speed, blend until the mixture is crumbly.
- In a separate bowl, whisk together the eggs, coconut milk, and vanilla bean paste.
- Gradually add the wet ingredients to the flour mixture. Mix on medium-high speed for 2–3 minutes until the dough comes together.
Shape and Rest the Dough:
- Lightly flour your work surface.
- Gently knead each portion and shape it into a rectangle. Cover each with plastic wrap and allow to rest for 5-10 minutes.
Cut the Scones:
- Roll each portion of dough to a thickness of about 2 cm (3/4 inch). Use a 5.5 cm (2 1/4 inch) round cutter to cut out scones.
- Arrange the scones on the prepared baking tray, brush egg yolk on all of them
Bake the Scones:
- Bake in the preheated oven for 8-10 minutes or until golden brown. Remove from oven and allow to cool slightly.
Prepare the Raspberry Jam:
- In a small saucepan, combine frozen raspberries and caster sugar.
- Bring to a boil over medium heat, stirring until the sugar dissolves. Cook until it reaches a thick, jam-like consistency. Remove from heat and set aside to cool.
Prepare the Chocolate Glaze:
- In a small saucepan, bring the cream to the boil over low heat. Pour over the dark chocolate and stir until smooth and shiny adding the butter at the end. Set aside to thicken slightly.
Make the Whipped Coconut Cream:
- In a bowl, whisk cream to thicken and add coconut cream until soft peaks form. Set aside in the fridge
Assemble the Lamington Scones:
- Once the scones are cool enough to handle, dip the tops of each scone in the chocolate glaze, then into the desiccated coconut.
- Serve the scones with a dollop of raspberry jam and a generous helping of whipped coconut cream on the side.