1 3/4 cups all−purpose flour
1/2 cup sweetened flaked coconut
1/2 cup rolled oats
3 tablespoons granulated sugar, divided
2 teaspoons baking powder
1/4 teaspoon 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 tablespoons 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 tablespoon 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 tablespoon sugar. Make a 1−inch diameter depression on
top of the wide end of each wedge and fill each with about 1/2 tablespoon jam.
Bake at 375 degrees F until golden brown, 18 to 20 minutes. Re−cut scones to separate and serve warm,
or transfer to a rack to cool completely.
Makes 8 scones.