Coconut Scones

Amy

ingredients

1
In a large bowl, mix flour, coconut, oats, 2 T. sugar, baking powder, and salt. With your fingers or a pastry blender, rub or cut in butter until mixture forms coarse crumbs.
2
In a small bowl, beat eggs and milk to blend. Stir all but about 1 T. egg mixture into flour mixture just until evenly moistened.
3
Scrape dough onto a sheet of waxed paper and pat into an 8-inch round. Transfer to a 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 t. jam.
4
Bake in a 375° 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.

Source: Sunset Magazine