Coconut Scones With Raspberry or Cherry

Coconut Scones With Raspberry or Cherry created by cookiedog

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

Ready In:



  • 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.
Submit a Recipe Correction


Add a Note
Enter The Sweepstakes


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

Join The Conversation

sort by:
  1. ElizabethKnicely
    I was worried that somehow I messed this recipe up because my dough was so sticky. It came out lovely though. I loved how crispy the crust was and how fluffy the center came out. I bought some cherry jam to use on this and then couldn't find it so I ended up using some strawberry jelly and it still turned out wonderfully. I make breakfast for dinner once a week as it is a favorite with my kids and we were not at all disappointed by this. I am actually getting ready to whip up a bunch of these and freeze them for breakfast next week during school. Thanks for a fabulous recipe cookiedog! We really enjoyed it!
  2. Annacia
    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
  3. Brandies Kitchen
    Very good scones - loved the coconut and oatmeal mix - easy to make - get the coffee on!
  4. bigbadbrenda
    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,
  5. suange
    good good

Find More Recipes