Coconut + Raspberry Cream Scones

More scones! How embarrassing. Surely a twenty-one year old has better things to do than bake scones on her Sunday afternoon? Alas, no. Well yes, perhaps I did feel like I little bit of a helpless case when my lover was out enjoying those last precious balmy evenings and mingling with bright young things of Sydney and I was voluntarily home eating scones and watching The Sound of Music. But when you work a lot and study a lot and always have pages and pages of academic readings that need to be highlighted (and a thesaurus consulted merely to move coherently from page to page) it’s nice to just to do nothing. To spend a quiet afternoon pottering about the kitchen barefoot in your pajamas and bake things with berries in them. And watch happy blended military families sing songs about wildflowers, natch. Yes I know all the words, and no, I will not be shamed by this. Plus, cream scones are possibly the best type of scones. Instant gratification if you will – no rubbing butter or getting too sticky in the kneading process (though that is a party in itself, isn’t it?). Mixing them up is somewhat akin to the process of making mud pies as a child – mix the dirt with the hose-water, add some grass and a few stray pebbles and viola! Except these taste much better – pillowy and creamy and all kinds of wonderful, I assure you. And raspberries, don’t even get me started on them. They are so perfect at the moment! So big and plump and sweet, may they bloom and grow forever.

Coconut and Raspberry Cream Scones
One and two thirds of a cup of self raising flour, sifted
200ml of double cream, possibly a splash more
A pinch of salt
A quarter of a cup of sugar
A third of a cup of coconut
A giant handful of raspberries (frozen works just as soundly)

Preheat your oven to 220 degrees celcius. Combine the sifted flour and the salt. Pour in the cream. Combine with a fork until smooth-ish. Add a little more cream if you need to. Add the coconut. Turn onto a floured board. Knead a little, just a little. Then fold in the raspberries by hand. Using a lightly floured rolling pin, roll out the dough to about three or four centimetres thick. Then Use a scone cutter to cut out circles. Knead remaining dough. Cut more circles until you have none left. Then pop into the oven for ten minutes or so, until the tops are lovely and golden and the aroma proliferating your kitchen becomes unbearable. Serve with the dulcet tones of Von Trapp family. And jam and cream. (And bright copper kettles and warm woolen mittens)