Prep 15 mins
Cook 20 mins
You can vary these light and fluffy scones by using raspberry or cherry jam. Recipe courtesy of Sunset.
- 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 by 15 inch baking sheet and cut into 8 wedges, leaving wedges in place. Brush top of round with reserved egg mixture and sprinkle with remaining 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 in a 375 degree regular or convection oven until golden brown, 18 to 20 minutes. Recut scones to separate and serve warm, or transfer to a rack to cool completely.
I dearly love scones. I can't imagine my world without them and I don't want to. Can't think why I haven't made these already but I guess it's true that good things come to those who wait. I used Splenda and no sugar added raspberry jam for a marvelous result. I had to sample one still quite warm from the oven with a cup of Ceylon tea. Perfection, A crispy crust with a soft, fluffy interior. YUM!. Made for Sweet December 2013
Very good scones - loved the coconut and oatmeal mix - easy to make - get the coffee on!
I made this but used a apricot jam instead. I found it a little dry but tasty. Hubby had no problem eating them as I took them out of the oven. Made for zwt6 for the xtra hot dishes. Thanks for posting,