Coconut Scones

  • 1 3/4 cups all-purpose flour
  • 1/2 cup sweetened flaked coconut
  • 1/2 cup rolled oats
  • 3 Tbsp granulated sugar, divided
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup cold butter, cut into chunks
  • 2 large eggs
  • 1/4 cup raspberry or cherry jam image placeholder

In a large bowl, mix flour, coconut, oats, 2 Tbsp sugar, baking powder and salt. With your fingers or a pastry blender, rub or cut in butter until mixture forms coarse crumbs.

In a small bowl, beat eggs and milk to blend. Stir all but about 1 Tbsp egg mixture into flour mixture just until evenly moistened.

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. Brush top of round with reserved egg mixture and sprinkle with remaining 1 Tbsp sugar. Make a 1-inch diameter depression on top of the wide end of each wedge and fill each with about 1/2 Tbsp jam.

Bake at 375° F until golden brown, 18 to 20 minutes. Re-cut scones to separate and serve warm, or transfer to a rack to cool completely.

Servings: 8 scones
Submitted by: Recipe Group Member