Ingredients
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1 3/4
-
1/2
-
1/2
-
3
-
2
-
1/4
-
1/3
-
2
-
1/2
-
1/4
-
-
-
-
-
Directions
Coconut Scones With Raspberry or Cherry, You can vary these light and fluffy scones by using raspberry or cherry jam Recipe courtesy of Sunset , I was worried that somehow I messed this recipe up because my dough was so sticky It came out lovely though I loved how crispy the crust was and how fluffy the center came out I bought some cherry jam to use on this and then couldn’t find it so I ended up using some strawberry jelly and it still turned out wonderfully I make breakfast for dinner once a week as it is a favorite with my kids and we were not at all disappointed by this I am actually getting ready to whip up a bunch of these and freeze them for breakfast next week during school Thanks for a fabulous recipe cookiedog! We really enjoyed it!, I dearly love scones I can’t imagine my world without them and I don’t want to Can’t think why I haven’t made these already but I guess it’s true that good things come to those who wait used Splenda and no sugar added raspberry jam for a marvelous result I had to sample one still quite warm from the oven with a cup of Ceylon tea Perfection, A crispy crust with a soft, fluffy interior YUM! Made for Sweet December 2013
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Steps
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1
Done
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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
Done
|
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
Done
|
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
Done
|
Bake in a 375 Degree 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. |
