Coconut Scones With Raspberry Or Cherry

You can vary these light and fluffy scones by using raspberry or cherry jam. Recipe courtesy of sunset.

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 by 15 inch baking sheet and cut into 8 wedges , leaving wedges in place.

Brush top of round with reserved egg mixture and sprinkle with remaining 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 in a 375 degree regular or convection oven until golden brown , 18 to 20 minutes.

Recut scones to separate and serve warm , or transfer to a rack to cool completely.

all-purpose flour, sweetened flaked coconut, rolled oats, sugar, baking powder, salt, butter, eggs, milk, raspberry jam