Coconut Scones With Raspberry or Cherry

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

• Ready In: 35 mins
• Serves: 8

Ingredients

• 1 3⁄4 cups all-purpose flour
• 1⁄2 cup sweetened flaked coconut
• 1⁄2 cup rolled oats
• 3  tablespoons sugar
• 2  teaspoons baking powder
• 1⁄4 teaspoon salt
• 1⁄3 cup  cold butter, cut into chunks
• 2  large eggs
• 1⁄2 cup milk
• 1⁄4 cup  raspberry jam or 1⁄4 cup  cherry jam

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.