Coconut Scones - How To Make Scones

This wonderful scone recipe is by Kim Case of Portland, Oregon. The recipe and photo appeared in the Sunset Magazines's 2004 Recipe Annual. The photo is by James carrier.

These scones have a pleasing crunchy crust. I slightly adapted this recipe.
 

Coconut Scones

1 3/4 cups all-purpose flour
1/2 cup sweetened flaked coconut
1/2 cup rolled oats
3 tablespoons sugar, divided
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

Preheat oven to 375 degrees F. Spray a large baking sheet with vegetable-oil cooking spray.

In a large bowl, mix flour, coconut, rolled 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 in all but about 2 tablespoon egg mixture into the flour mixture just until evenly moistened. NOTE: When making scones, work the dough quickly and do not over mix.

Turn the dough onto a lightly floured surface and gently pat the mixture into a round or square shape. Sprinkle with flour and roll to approximately 1/2-inch thickness. Cut into rounds, triangles, or squares.

Note: Scones can be cut into any shape you desire. Use a drinking glass to make circles, or cut into squares or wedges with a knife. Dip the edges of the cutter in flour to prevent the dough from sticking. Do not pat the edges of the scone down; instead leave the cuts as sharp as possible to allow the scones to rise in layers.

Space 1-inch apart onto prepared baking sheet. Brush top of scones with reserved egg mixture and sprinkle with the remaining 1 tablespoon pg sugar. Make a 1-inch diameter depression on top of the wide end of each scone and fill each with about 1/2 tablespoon jam.

Bake for about 18 to 20 minutes, or until lightly golden. Remove from oven. If needed, recut scones to separate and serve and serve warm or transfer to a rack to cool completely.

Tips: When the scones are cool, wrap airtight and hold at room temperature for up to one day or freeze to store longer. To reheat, unwrap scones (thaw wrapped, if frozen) and place onto a baking sheet. Bake in a 350 degrees oven 8 to 10 minutes or until warm.

Yields 8 scones.