Ingredients

• 280g/10oz tinned crushed pineapple
• drained
• 280g/10oz jam sugar
• 9 dried kaffir lime leaves
• crushed
• 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
• 85g/3oz unsalted butter
• chilled and cubed
• 185ml/6fl oz whole milk
• plus extra for glazing
• 400g tin coconut milk
• refrigerated
• 1 tsp vanilla bean paste
• 1 tbsp icing sugar

Directions

• Preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with baking paper.
• To make the jam
• put all the ingredients in a large saucepan over a high heat. Bring to the boil
• then reduce to a simmer for 15–20 minutes
• until it reaches 105C – you can test it with a sugar thermometer or place a plate in the freezer in advance. Place a drop of the jam on the cold plate and leave for a few seconds
• then push it with your finger and if it wrinkles the jam is ready. Transfer to a bowl to cool completely.
• To make the scones
• put the flour
• sugar
• baking powder and salt into a large bowl and mix. Rub in the butter using your fingertips until the mixture resembles breadcrumbs. Make a well in the centre and add the milk. Mix with a palette knife
• then gently bring the dough together using your hands.
• Turn the dough out on to a lightly dusted surface and roll out to a 15cm/6in square. Then cut into 5cm/2in squares. Place on lined the baking tray
• brush the tops with milk and bake on the middle shelf for 12–15 minutes. Leave to cool completely on a wire rack.
• For the coconut cream
• scoop out the solidified cream on top of the tin and place in a bowl
• discarding the liquid underneath. Whisk the vanilla bean paste and icing sugar into the cream.
• Split the scones and enjoy with cream and jam
• or jam and cream
• in whichever order you prefer.