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Coconut Scones





Yields
Makes 8 scones

Kim Case writes that her nephew calls these jam-filled scones "coconut stones," which is no reflection on their moist and fluffy texture!

Coconut Scones




James Carrier
 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 or cherry jam
Step 1
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.

Step 2
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.

Step 3
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.

Step 4
4

Bake in a 375° 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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 279Calories from Fat 35
% Daily Value *
Total Fat 11g17%

Saturated Fat 6.8g34%
Cholesterol 76mg26%
Sodium 311mg13%
Total Carbohydrate 39g13%

Dietary Fiber 1.7g7%
Protein 6g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.