Recipe ingredients
- 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
- 1/3 cup cold butter, cut into chunks
- 2 large eggs
- 1/4 cup raspberry or cherry jam
Recipe method
- 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 x 15 inch jellyroll pan and cut into 8 wedges, leaving wedges in place.
- Brush top of round with reserved egg mixture and sprinkle with remaining 1 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 at 375 degrees F until golden brown, 18 to 20 minutes.
- Recut scones to separate and serve warm or transfer to a rack to cool completely.
Other biscuit recipes:
Coconut scones recipe
|
