This wonderful scone recipe is by Kim Case of Portland, Oregon. The recipe and
photo appeared in the Sunset Magazine, 2004 Recipe Annual. The photo is by James Carrier.
These scones have a pleasing crunchy crust. I slightly adapted this recipe.
Check out Linda's
History of English High Tea,
English High Tea Menu, and
Afternoon Tea Recipes.
More great
Scone Recipes,
Bread Recipes,
Sourdough Bread Recipes and
Quick Bread Recipe for all your bread making.
Coconut Scones
Recipe Type:
Scones,
Quick Bread,
Afternoon Tea and High Tea
Yields: 8 scones
Prep time: 25 min
Cook time: 18 min
Ingredients:
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
1/2 cup milk
1/4 cup raspberry or cherry jam
Preparation:
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 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.
