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Coconut Scones


  • 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


  1. In a large bowl, mix flour, coconut, oats, 2 tablespoons sugar, baking powder and salt.
  2. With your fingers or a pastry blender, rub or cut in butter until mixture forms coarse crumbs.
  3. 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.
  4. 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.
  5. Brush top of round with reserved egg mixture and sprinkle with remaining 1 tablespoon sugar.
  6. Make a 1-inch diameter depression on top of the wide end of each wedge and fill each with about 1/2 tablespoon jam.
  7. Bake at 375 degrees F until golden brown, 18 to 20 minutes.
  8. Re-cut scones to separate and serve warm, or transfer to a rack to cool completely.

Makes 8 scones.

Per serving: 279 cal., 35% (99 cal.) from fat; 6 g protein; 11 g fat (6.8 g sat.); 39 g carbo (1.7 g fiber); 311 mg sodium; 76 mg chol.

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