Coconut Scones With Raspberry or Cherry
You can vary these light and fluffy scones by using raspberry or cherry jam. Recipe courtesy of Sunset.
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INGREDIENTS
Nutrition- 1 3⁄4cups all-purpose flour
- 1⁄2
- 1⁄2cup rolled oats
- 3tablespoons sugar
- 2teaspoons baking powder
- 1⁄4teaspoon salt
- 1⁄3
- 2large eggs
- 1⁄2cup milk
- 1⁄4cup raspberry jam or 1/4 cup cherry jam
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DIRECTIONS
- 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.
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