Coconut Scones with Passion Fruit Mascarpone

What a combination:  Coconut and Passion Fruit – One of my favourite combos, and screaming “Share me, Share me!” These gorgeous Coconut Scones with Passion Fruit Mascarpone are simple yet stunning: the perfect accompaniment to lashings of girlie gossip and a good old giggle session… beverages at your discretion!

Prep Time: 20 minutes

Cook time: 15 minutes

Serves: 12-14 scones


Passion Fruit Mascarpone
125g mascarpone
½ cup thickened (or standard) cream
1 tbsp icing sugar, sifted
zest of ½ a lemon
2 tbsp passion fruit curd (plus extra to serve)

Coconut Scones
375g self-raising flour, sifted
1 tbsp caster sugar
¼ tsp salt
30g butter, chilled, diced
1 cup shredded coconut
180ml coconut milk
125ml coconut cream
2 tsp milk for glazing
2 tbsp brown coffee sugar crystals


Passion Fruit Mascarpone:
Whisk together the mascarpone, cream, icing sugar and lemon zest until well combined. Fold the passion fruit curd into the mixture. Chill until ready to serve.

Coconut Scones:
Preheat the oven to 240C and grease a baking tray.

Place the flour, sugar and salt in a large bowl and rub in the butter (or pulse in a food processor). Sprinkle in the shredded coconut, then stir in the coconut milk and enough of the coconut cream to make a soft, sticky dough.

Pop your dough onto a surface lightly dusted with flour, and knead, working quickly and lightly until smooth.

Using your hand, press the dough out until it is about 2cm thick. Cut into even squares.

Place the scones on your greased tray, brush with a little milk and sprinkle the coffee crystals over the top.

Bake for about 15 minutes or until golden.

Serve : While still warm, cut through the middle of the scones and spread with lashings of passion fruit mascarpone and extra passion fruit curd on the side.