1. Preheat the oven to 200°C (220°C non-fan) and grease 1 large, flat baking tray.
  2. Add the flours, baking powder and a pinch of salt into a large bowl. Add the 75g butter to the flour and rub in with your fingertips, until it resembles breadcrumbs.
  3. Stir in the Canderel® Bake! Caster Sugar Alternative, desiccated coconut and chopped mango and pineapple pieces
  4. Put the milk into a jug
  5. Add the eggs to the milk and mix. It should make up to about 275ml.
  6. Make a well in the flour mix. Pour in three-quarters of the egg-milk mixture and use a blunt knife to mix. Add more milk mixture if a kittle dry (save a little to glaze). Finish mixing with your hands, but be careful not to handle too much
  7. Lightly flour a clean surface. Turn out the mixture and use your hands to knead lightly bringing together. flatten it to about 2.5in thick. Cut out the scones with a round cutter. Bringing the dough back together to cut out more until all dough has been used. Or create one large round and cut into 8 triangles
  8. Place the scones on the trays, making sure you have space in between each one. Brush a little of the leftover milk and egg mix over each to glaze, Place them in the oven for 12-15 minutes, until golden and risen.


  • 300g Self raising flour
  • 150g strong white bread flour
  • 2 tsp baking powder
  • Pinch salt
  • 75g soft unsalted butter
  • 50g Canderel® Bake! Caster Sugar Alternative
  • 25g desiccated coconut
  • 2 eggs
  • About 200ml whole milk
  • 100g chopped dried mango pieces
  • 100g chopped dried pineapple

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