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.
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.
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Freezing Scones
Courtesy of Debbie Anderson of
Victorian House Scones LLC.
Freezing baked scones:
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.
Freezing unbaked scones:
When the dough is made and patted into circles or cut into 8 wedges/circle, place on a cookie sheet and place, uncovered in the freezer. It will take about an
hour for the dough to freeze firm. Once the dough is firm, put frozen scones
into a zip-lock bag and return them to the freezer.
When you are ready to
bake the scones, simply take out as many as you want to bake and let them sit on the kitchen
counter on aluminum foil or parchment paper while you preheat the oven. They
should only be allowed to thaw as long as it takes the oven to preheat.
Once the oven is preheated, place the scones onto a fresh sheet of aluminum
paper or parchment paper
and bake. It will be necessary to extend the baking time by a few minutes (it
could easily add up to 4 to 5 minutes to the
baking time—just add it in 2 minute increments until you are sure of your
times).
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