Coconut Scones with Rhubarb Cherry Jam

By WheretheMagicHappens

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

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.