In a large bowl, mix flour, coconut, oats, 2T sugar, baking powder, and salt. With 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 1T egg mixture into flour mixture just until evenly moistened.
Scrape dough onto a lightly floured board and pat into an 8" round. Slide roun d onto a buttered 12X15" baking sheet and cut into 8 wedges, leaving wedges in place. Brush top of round with reserved egg mixture and sprinkle with remaining T sugar. Make a 1" diameter depression on top of the wide end of each wedge and fill each with about 1/2 T jam.
Bake in a 375 regular oven until golden brown, 20-30 min. Recut scones to separate and serve warm, or transfer to a rack to cool completely.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (144g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 79 (22%)|
|Amt Per Serving||% DV|
|Total Fat 8.8g||12 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 264.7mg||81 %|
|Sodium 200.4mg||7 %|
|Potassium 199.1mg||5 %|
|Total Carbohydrate 59g||17 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 56.4g|
|Protein 13.3g||19 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 367
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