Coconut Scones with Rhubarb Cherry Jam
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Ingredients
- 3 cups Self Rising Flour
- 1/4 cup Sugar
- 3/4 cup Flaked Coconut
- 1/3 cup Butter, cold, cut into small pieces
- 1 Egg
- 1 cup milk, plus extra for brushing
- Grated rind of a lemon or orange
- 1/2 cup Jam
Details
Servings 8
Preparation time 20mins
Cooking time 38mins
Adapted from food.com
Preparation
Step 1
Preheat oven to 375 degrees.
Place flour, sugar and coconut in a bowl, stir to mix.
Add butter pieces and mix with a pastry cutter until mixture looks like breadcrumbs.
Make a well in the center and pour in the milk.
With a knife, mix milk into flour mixture until just combined.
Turn onto a lightly floured surface and gently bring the dough together.
Divide dough in half. Roll each into a rectangle that is about 1/2 inch thick. Cut into equal sized pieces of desired size, circles or squares.
Spread a piece with jam and place another piece of dough on top. Continue using all pieces.
Place on a parchment lined baking sheet.
Brush with milk and sprinkle with raw sugar
Bake at 375 degrees for 18-20 minutes.
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