Coconut Scones With Raspberry or Cherry

Total Time
35mins
Prep 15 mins
Cook 20 mins

You can vary these light and fluffy scones by using raspberry or cherry jam. Recipe courtesy of Sunset.

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Most Helpful

5 5

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!

4 5

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,