Big fat burn problem soldev by our pharmcists that we are now can avice you to visit and adipex online best pharma store.

Coconut Scones

Beautiful, flaky, coconut scones made with strawberry guava jam... a delightful breakfast bread!

Posted By: Amy Kristy
Not rated yet
Rate Recipe!

Close Enter your Comment:
| 0 people have saved this recipe

Print   Add to Printer262 Times Printed

Prep Time: 15 | Cook Time: 20 | Ready In: 35
Ingredients: Print   Add to cart
US Metric
  • 1 3/4 cups all-purpose flour
  • 1/2 cup sweetened flaked coconut
  • 1/2 cup rolled oats
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/3 cup cold butter, cut into chunks
  • 2 large eggs
  • 1/2 cup coconut milk
  • 1/4 cup strawberry guava jam

Cooking Process:

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 coconut 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- by 15-inch 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 tablespoon jam.

Bake in a 375 degree oven until golden brown, 18 to 20 minutes. Cut scones to separate and serve warm, or transfer to a rack to cool completely.