Raspberry And Coconut Scones
Ingredients
Instructions
- Preheat oven to 425°F. Lightly grease an 8 inch round cake pan.
- Sift flour into a large bowl. Cut in butter until mixture resembles coarse breadcrumbs. Add sugar. Make a well in the center and add milk and egg. Using a butter knife, mix until just combined. Turn out onto a lightly floured work surface and knead lightly.
- Press or roll out to form a rectangle about 3/4 inch thick. Spread jam over top and sprinkle with coconut. Roll up tightly from long side to form a log. Cut into 9 even slices. Place close together in prepared pan. Bake for 15-20 mins, or until scones sound hollow when tapped on the bottom. Let cool on a wire rack.
- Dust with powdered sugar. Serve with raspberry jam and whipped cream, if desired.
Nutrition & Diet Analysis (per serving)
839
kcal
42% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).