Coconut Scones
1 3/4 cups all-purpose flour 1/2 cup sweetened flaked coconut 1/2 cup rolled oats 3 tablespoons granulated sugar, divided 2 teaspoons baking powder 1/4 teaspoon salt...
Ingredients
- 13/4 cups all-purpose flour
- 1/2cupsweetened flaked coconut
- 1/2cuprolled oats
- 3tablespoongranulated sugar, divided
- 2teaspoonbaking powder
- 1/4teaspoonsalt
- 1/3cupcold butter, cut into chunks
- 2large eggs
Directions
- 1
Coconut Scones 1 3/4 cups all-purpose flour 1/2 cup sweetened flaked coconut 1/2 cup rolled oats 3 tablespoons granulated sugar, divided 2 t
- 2
With your fingers or a pastry blender, rub or cut in butter until mixture forms coarse crumbs
- 3
In a small bowl, beat eggs and milk to blend
- 4
Stir all but about 1 tablespoon egg mixture into flour mixture just until evenly moistened
- 5
Scrape dough onto a lightly floured board and pat into an 8-inch round Slide round onto a buttered 12 x 15 inch jellyroll pan and cut into 8
- 6
Brush top of round with reserved egg mixture and sprinkle with remaining 1 tablespoon sugar
- 7
Make a 1-inch diameter depression on top of the wide end of each wedge and fill each with about 1/2 tablespoon jam
- 8
Bake at 375 degrees F until golden brown, 18 to 20 minutes