Apple and Coconut Scones Recipe

50 g/2 oz butter or margarine

225g/8 oz/2 cups self-raising (self-rising) flour
25 g/1 oz/2 tbsp caster (superfine) sugar
30 ml/2 tbsp desiccated (shredded) coconut
1 eating (dessert) apple, peeled, cored and chopped
150 ml plain yoghurt

30 ml/2 tbsp milk

Method:

Rub the butter or margarine into the flour. Stir in the sugar, coconut and apple, then blend in the yoghurt to make a soft dough, adding a little of the milk if necessary. Roll out on a lightly floured surface to about 2.5 cm/ 1 in thick and cut into rounds with a biscuit (cookie) cutter. Place the scones (biscuits) on a greased baking (cookie) sheet and bake in a preheated oven at 220°C/425°F/gas mark 7 for 10–15 minutes until well risen and golden.