These scones are easy to make and taste great. I added pecans and used blackberry jam. I really liked the combination of the cocoanut, pecans and jam. The texture was moist and tender. I'll make them again and again.
Kim Case writes that her nephew calls these jam-filled scones "coconut stones," which is no reflection on their moist and fluffy texture!
Yield: Makes 8 scones
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Amount per serving
- Calories: 279
- Calories from fat: 35%
- Protein: 6g
- Fat: 11g
- Saturated fat: 6.8g
- Carbohydrate: 39g
- Fiber: 1.7g
- Sodium: 311mg
- Cholesterol: 76mg
- 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
- 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.
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