LAMINGTON SCONES, RASPBERRY JAM, WHIPPED COCONUT CRÈAM

Prepare the Scone Dough: Preheat the oven to 190°C. Line a baking tray with baking paper.

In a mixing bowl, combine flour, baking powder, sugar and butter. Using an electric mixer on low speed, blend until 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.

Lightly flour a work surface, gently knead each portion and shape into a rectangle. Cover with plastic wrap and rest for 5-10 minutes.

Roll each portion of dough to about 2cm thickness. Use a 5.5cm round cutter to cut out scones. Arrange on the prepared baking tray and brush with egg yolk.

Bake for 8-10 minutes or until golden brown. Allow to cool slightly.

Raspberry Jam: In a small saucepan, combine frozen raspberries and caster sugar. Bring to a boil, stirring until the sugar dissolves. Cook until jam-like in consistency. Remove from heat and cool.

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. Set aside to thicken slightly.

Whipped Coconut Cream: In a bowl, whisk cream to thicken and add coconut cream until soft peaks form. Set aside in the fridge.

Assemble: Dip the tops of each scone in the chocolate glaze, then into the desiccated coconut. Serve with a dollop of raspberry jam and a generous helping of whipped coconut cream.