Source: Sunset Magazine
1 3/4 cups all-purpose flour
1/2 cup sweetened flaked coconut
1/2 cup rolled oats
3 Tbs. sugar
2 tsps. baking powder
1/4 tsp. salt
1/3 cup cold butter, cut into chunks
2 large eggs
1/2 cup milk
1/4 cup jam of your choice
In a large bowl, mix flour, coconut, oats, 2 Tbsps. sugar, baking powder, and
salt. With your fingers or 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 Tbsp. egg
mixture into flour mixture just until evenly
Scrape dough onto a lightly floured board and pat into an 8-inch round. Slide
round onto a buttered 12" X 15" baking sheet
and cut into 8 wedges, leaving wedges in place. Brush top of round with reserved
egg mixture and sprinkle with remaining
sugar. Make a 1-inch depression on top of the wide part of each wedge and fill
with 1/2 tsp. jam.
Bake at 375°F until golden brown, 18-20 minutes.
Recut scones to separate and serve warm, or transfer to a rack to cool