- 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
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
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