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 1/3 cup cold butter, cut into chunks 2 large eggs 1/4 cup raspberry or cherry jam

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. Re−cut scones to separate and serve warm, or transfer to a rack to cool completely.

Makes 8 scones.