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Coconut Scones

James Carrier
Yield 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!

Ingredients

  • 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

Nutrition Information

  • calories 279
  • caloriesfromfat 35 %
  • protein 6 g
  • fat 11 g
  • satfat 6.8 g
  • carbohydrate 39 g
  • fiber 1.7 g
  • sodium 311 mg
  • cholesterol 76 mg

How to Make It

  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.

  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.

  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.

  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.