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.
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.