Coconut scones recipe

Recipe for coconut scones in our easy biscuit recipes collection.

Recipe ingredients

• 1 3/4 cups all-purpose flour
• 1/2 cup sweetened flaked coconut
• 1/2 cup rolled oats
• 3 tablespoons granulated sugar, divided
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/3 cup cold butter, cut into chunks
• 2 large eggs
• 1/4 cup raspberry or cherry jam

How to make coconut scones

• 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 x 15 inch jellyroll pan and cut into 8 wedges, leaving wedges in place.
• Brush top of round with reserved egg mixture and sprinkle with remaining 1 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 at 375 degrees F until golden brown, 18 to 20 minutes.
• Recut scones to separate and serve warm or transfer to a rack to cool completely.

• Coconut almond scones
• Corn cakes with raspberry butter
• Corn dodgers
• Cornmeal biscuits
• Cranberry scones
• Cream biscuits

• Chocolate biscuits
• Chocolate chip scones
• Cinnamon bun scones
• Cinnamon scones
• Cinnamon walnut scones
• Cloud biscuits

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