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Sweet scones with coconut cream and pink peppercorn pineapple jam
Fruit and vegetables
280g/10oz tinned crushed
pineapple
, drained
Tins, packets and jars
400g tin
coconut milk
, refrigerated
Cooking ingredients
280g/10oz jam
sugar
2 tsp
pink peppercorns
, crushed
350g/12oz
self-raising flour
, plus extra for dusting
3 tbsp
caster sugar
½ tsp
baking powder
½ tsp
salt
1 tsp
vanilla bean paste
1 tbsp
icing sugar
Dairy, eggs and chilled
85g/3oz unsalted
butter
, chilled and cubed
185ml/6fl oz whole
milk
, plus extra for glazing
Other
9 dried
lime leaves
, crushed
Back to recipe
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