Nadiya Hussain served up sweet scones with coconut cream and pink peppercorn pineapple jam on Nadiya’s British Food Adventure.

The ingredients for the scones are: 350g self-raising flour, plus extra for dusting, 3 tbsp caster sugar, ½ tsp baking powder, ½ tsp salt, 85g unsalted butter, chilled and cubed and 185ml whole milk, plus extra for glazing.

For the coconut cream: 400g tin coconut milk, refrigerated, 1 tsp vanilla bean paste and 1 tbsp icing sugar.

For the jam: 280g tinned crushed pineapple, drained, 280g jam sugar, 9 dried kaffir lime leaves, crushed and2 tsp pink peppercorns, crushed.

The recipe is available in Nadiya’s new book titled: Nadiya’s British Food Adventure, available from Amazon now.