Monday, September 16, 2013


~ Sunset magazine - January 2003

1 3/4 c. flour
1/2 c. sweetened, flaked coconut
1/2 c. old-fashioned oats
3 T. sugar, divided
2 t. baking powder
1/4 t. salt
1/3 c. cold butter, cut into chunks
2 eggs
1/2 c. milk
1/4 c. raspberry or cherry jam

  1. Preheat oven to 375 degrees.  
  2. In a large bowl, mix flour, coconut, oats, two tablespoons sugar, baking powder, and salt. Cut butter in until mixture forms coarse crumbs.  
  3. In a small bowl, beat eggs and milk. Set one tablespoon of egg mixture aside, then stir remaining egg mixture into flour mixture until evenly moistened.  
  4. Place dough on lightly floured surface and and pat into an 8-inch round. Slide round onto a greased baking sheet and cut into eight wedges, leaving wedges in place. 
  5. Brush the top of the wedges with reserved egg mixture, then sprinkle with remaining tablespoon of 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.
  6. Bake 18-20 minutes, or until golden brown.  Re-cut scones to separate and serve warm or transfer to a rack to cool completely.
Notes: I separate them on the cookie sheet, otherwise they take way longer than directed to bake. Mine take about 30 minutes to bake when separated a bit.

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