Coconut Scones

Ingredients and Instructions

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.