2 cups all-purpose flour 1/2 cup sweetened flaked coconut 1/4 cup rolled oats 3 tablespoons sugar 2 teaspoons baking powder 1/4 teaspoon salt 6 tablespoons ( 3/4 stick) cold unsalted butter, cut into pieces 2 large eggs 1/2 cup half-and-half * half whole milk and half cream 1/3 cup thick jam, such as raspberry or blackberry
Preheat the oven to 375 degrees. In medium bowl, combine flour, coconut, oats, sugar, baking powder and salt. Cut in butter with fork or heavy-duty electric mixer until mixture resembles coarse crumbs. Add eggs and half-and-half to dry mixture and stir until sticky dough is formed. Add a few drops more half-and-half if needed. Turn out the shaggy dough onto lightly floured work surface and knead gently just until dough holds together, about 6 times. Pat into a 1-inch-thick round about 9 inches in diameter. With knife or straightedge, cut the round in half, then each half into 5 equal wedges, making 10 wedges. Place scones about 1 inch apart on parchment-lined baking sheet. Near the center of the top wide section, make an indentation with your thumb and fill with a mounded teaspoonful of jam. Bake in preheated oven until crusty and golden brown, 18 to 24 minutes. Serve immediately or cool on a rack; butter is optional. Makes 10 scones.
2 cups all-purpose flour
1/2 cup sweetened flaked coconut
1/4 cup rolled oats
3 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons ( 3/4 stick) cold unsalted butter, cut into pieces
2 large eggs
1/2 cup half-and-half * half whole milk and half cream
1/3 cup thick jam, such as raspberry or blackberry
Preheat the oven to 375 degrees. In medium bowl, combine flour, coconut, oats, sugar, baking powder and salt.
Cut in butter with fork or heavy-duty electric mixer until mixture resembles coarse crumbs.
Add eggs and half-and-half to dry mixture and stir until sticky dough is formed. Add a few drops more half-and-half if needed.
Turn out the shaggy dough onto lightly floured work surface and knead gently just until dough holds together, about 6 times.
Pat into a 1-inch-thick round about 9 inches in diameter. With knife or straightedge, cut the round in half, then each half into 5 equal wedges, making 10 wedges.
Place scones about 1 inch apart on parchment-lined baking sheet. Near the center of the top wide section, make an indentation with your thumb and fill with a mounded teaspoonful of jam. Bake in preheated oven until crusty and golden brown, 18 to 24 minutes.
Serve immediately or cool on a rack; butter is optional. Makes 10 scones.
*note* These are amazing!