Oat and coconut scones

Adam Liaw
Oat and coconut scones.
Oat and coconut scones. Photo: William Meppem

Hard Anzac biscuits were meant to travel to soldiers across the world, but this delicious Sunday bake uses the flavours of the classic biscuit in a fluffy scone. Lots of golden syrup, please.


2 cups self-raising flour, plus extra for dusting

1 cup rolled oats

½ cup soft brown sugar

2 tsp baking powder

½ cup desiccated coconut

½ tsp salt

1 egg

100g butter, melted

2 tbsp golden syrup, plus extra to serve

120ml milk

whipped cream, to serve


1. Heat your oven to 180C fan-forced (200C conventional). Combine the flour, oats, sugar, baking powder, coconut and salt in a bowl and mix until combined. Combine the egg, butter, golden syrup and milk and beat until well combined. Make a well in the centre of the dry ingredients and fold the wet ingredients into the dry to create a very rough dough. Do not over-mix the dough. 

2. Dust a board with flour and press the dough out to about 2½ cm thick. Use a circular cutter to cut the dough, transferring the scones to a paper-lined baking tray. Bake for about 15 minutes until risen and browned. Serve with whipped cream and more golden syrup.

Also try: my golden syrup pudding

Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.

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Correction: The original version of this recipe listed the wrong quantity of baking powder. This has been amended.