Recipe for Coconut Scones


    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.

    Per serving: 279 cal., 35% (99 cal.) from fat; 6 g protein; 11 g fat (6.8 g sat.); 39 g carbo (1.7 g fiber); 311 mg sodium; 76 mg chol.