Coconut Scones

Hi,

J and I made these last night. If you are looking for a super sweet scone or something that will sit in your stomach like a rock, these aren't for you. But if you want a scone that would be perfect with a cup of tea and that is moist and fluffy, try these. I made them in a food processor, but you can make them with a pastry cutter or just a butter knife to cut in the butter. It'll just take a bit long by hand.

1 3/4 cup all-purpose flour
1/2 cup sweetened flaked coconut
1/2 cup rolled oats
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt

Mix the ingredients above in a large bowl.

1/3 cup cold butter, cut into chunks

Add the butter. With your fingers, pastry cutter, or butter knife cut in the butter until the butter forms coarse crumbs. (If you have a food processor, pulse until the butter forms coarse crumbs.)

1/2 cup milk
2 eggs

Mix the milk and eggs. I like to do it in a mixing cup. Reserve about 1 tablespoons of the egg and milk mixture for later. Add the milk mixture to the flour mixture and stir until just evenly moist.
Scape mixture onto a lightly floured counter and lightly knead one or two times. Divide the dough into 3 even balls. Place the balls on a parchment covered baking sheet and pat the balls into 5 inch diameter rounds. Cut the rounds into 6 pieces each, but leave the wedges together. Brush the top with the reserved milk and egg mixture and sprinkle lightly with sugar.

1/4 cup raspberry jam

Make a 1-inch diameter depression on the top of the wide end of each wedge and fill the hole with about 2 teaspoons of jam.

Bake at 375 degrees until golden brown, about 18 to 20 minutes. Recut scones to seperate and transfer to a rack to cool completely.

I hope you enjoy the scones. I have another recipe for pumpkins scones that I'll post soon. Hope you enjoy the scones!

Hugs and happy cooking,
Mameekosan