Coconut Scones
Ingredients
- 0 cup all-purpose flour
- 0.5 cup sweetened flaked coconut
- 0.5 cup rolled oats
- 3 tbsp granulated sugar, divided
- 2 tsp baking powder
- 0.3 tsp salt
- 1/3 cup cold butter, cut into chunks
- 2 each eggs
- 0.3 cup raspberry or cherry jam
Instructions
- 1
In a large bowl, mix flour, coconut, oats, 2 tablespoons sugar, baking powder and salt.
- 2
With your fingers or a pastry blender, rub or cut in butter until mixture forms coarse crumbs.
- 3
In a small bowl, beat eggs and milk to blend.
- 4
Stir all but about 1 tablespoon egg mixture into flour mixture just until evenly moistened.
- 5
Scrape dough onto a lightly floured board and pat into an 8-inch round Slide round onto a buttered 12 x 15 inch jellyroll pan and cut into 8 wedges, leaving wedges in place.
- 6
Brush top of round with reserved egg mixture and sprinkle with remaining 1 tablespoon sugar.
- 7
Make a 1-inch diameter depression on top of the wide end of each wedge and fill each with about 1/2 tablespoon jam.
- 8
Bake at 375 degrees F until golden brown, 18 to 20 minutes.
- 9
Re-cut scones to separate and serve warm, or transfer to a rack to cool completely.
- 10
Makes 8 scones.