John Torode served up delicious coconut drop scones with sweet tea syrup in Sri Lanka on This Morning.

The ingredients for the topping: 100g coconut syrup, 100ml strong black Ceylon tea, ½ small red chilli finely diced, with seeds, ½ small green chilli, finely diced, with seeds, 3 cardamom pods, cracked, 1 small pineapple, peeled and cored (about 275g pineapple flesh) cut into 1cm cubes and 1 fresh mango, peeled and cut into small dice.

For the drop scones: 175g self raising flour, 1 tsp baking powder, ¼ tsp ground cinnamon, 2 tsp caster sugar, 1 large egg, separated, 200ml coconut milk and Oil, for frying.

See John’s recipes in his book titled: My Kind of Food: Recipes I Love to Cook at Home available from Amazon now.