These hearty scones flecked with sweetened coconut are wonderful treats in the morning, warm straight out of the oven and accompanied by a steaming mug of sweetened coffee ( that is how I like my coffee). It is the perfect antidote to a rainy winter morning. I made large dimples on the scones so that each wedge will have its own generous dallop of thick raspberry jam that I made using local raspberries that were abundant in the farmers’ market this past summer.
I’ve used unbleached flour here instead of bleached flour. Unbleached flour basically means ground wheat flour that is not oxidized and treated with chemicals during processing. Oxidation can alter the gluten proteins in wheat flour and there is much debate about the safety of some of the chemicals used in this process . Unbleached flour has a nutty flavour and the golden hue is especially appealing in scones, muffins and breads.
Coconut Scones with Homemade Raspberry Jam
1 3/4 cup unbleached all purpose flour
1/2 cup sweetened flaked coconut
3 tb sugar
1/2 cup rolled oats
2 tsp baking powder
1/4 tsp salt
1/3 cold butter cut into cubes
2 large eggs
1/2 cup milk
raspberry jam /jam of your choice
Preheat oven to 375 degrees.
Sift flour and place in a large bowl. Add coconut, salt, sugar, oats and baking powder and stir until well combined. Add cubed cold butter to flour and cut into the flour with a pastry blender or a fork until it looks like little pebbles. Alternately this process can be done in a food processor.
Using a little bowl, beat eggs and milk together. Reserve 1 tablespoon. Make a well in the middle of the bowl of the flour mixture and pour in milk-egg mixture. Mix until just combined with a fork.
Pat dough on a parchment paper lined baking sheet into an 8 inch round. Cut into 8 wedges and brush the top with milk-egg mixture. Make a a depression on each wedge and fill with jam of your choice.
Bake in preheated oven for 20 – 25 minutes or until the tops are golden brown. Recut scones and serve.