Coconut Scones Recipe

Ingredients:

1 & 3/4 c of all purpose flour
2 tsps of salt
1/2 c of coconut (sweetened); flaked
1/2 c of oats (rolled)
3 Tbsps of sugar (granulated); divided
1/3 c of butter (cold); chunky cuts
2 pcs of eggs (large)
1/4 c of cherry or raspberry jam

Instructions:

Combine coconut, flour, couple tablespoons of sugar, oats, salt and baking powder inside a large-sized bowl. By hand, add in the butter ’til dough is crumbly.

Whisk together milk and eggs inside a small-sized bowl. Leave a tablespoon of this mixture. Combine the rest to the dry ingredients ’til moistened evenly.

Turn dough over a work table; lightly-floured. Roll dough to an 8 inch circle. Transfer dough without breaking on a 12 by 15-inch pan then slice into triangular shapes. Do not separate wedges.

Use the egg wash reserved earlier over the dough. Sprinkle some sugar. Press depressions over the tip of every wedge about an inch in diameter. Fill these depressions with a half tablespoon of jam.

Inside a 375 degree-F oven, bake for 18-20 minutes ’til golden-brown. Cut scones and separate each. Can be either served completely cool or warm. This yields 8 pieces.

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