Steps
- Preheat the oven to 425°F / 220°C and flour a baking sheet. Mix 200g of self-rising flour, 25g of finely shredded unsweetened dried coconut, and ¼ teaspoon of salt.
- Rub in 50g of cold cubed unsalted butter until finely crumbed, then stir in 25g of superfine sugar. Mix in 100ml of buttermilk and 1 tablespoon of whole milk with a knife until nearly combined.
- Gently fold in 50g of frozen raspberries, halving large berries first; add a little more milk if dry. Knead briefly on a floured surface and pat into a square 1½in / 4cm thick.
- Cut into 4 squares and transfer to the baking sheet. Brush with 1 beaten egg and sprinkle with dried coconut.
- Bake for 15 minutes, until golden and risen. Cool on a wire rack.