In honor of an upcoming vaca to the Big Island, I made coconut scones for breakfast this morning. The original recipe comes from Sunset magazine; a picture on the page captioned, “Baked-in jam makes coconut scones a perfect breakfast treat.” I think if you were to ask anyone eating breakfast here today, they’d agree!
So what is a scone? Essentially, fancy biscuits. The dough is constructed of similar ingredients, in a similar fashion to biscuits. Totally easy, totally yummy!
I had everything I needed in the kitchen already this morning:
- 1 3/4 cups flour
- 1/2 cup sweetened, flaked coconut
- 1/2 cup rolled oats
- 3 TBSP sugar, divided
- 2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup cold butter, cut into chunks
- 2 large eggs
- 1/2 cup milk
- 1/4 cup jam
Preheat oven to 375F. Butter a cookie sheet or line it with a silpat.
In a large bowl, mix flour, coconut, oats, 2 TBSP of the sugar, baking powder, and salt.
With your fingers or a pastry cutter, rub or cut in butter until the mixture resembles coarse crumbs or a meal.
In a small bowl or measuring cup, beat eggs and milk to blend.
Stir all but 1 TBSP of the egg mixture into the flour mixture just until evenly moistened.
Scrape dough out onto a lightly-floured surface and pat into an 8-inch round.
Carefully slide the round onto a buttered (or silpat-lined) baking sheet. Cut into 8 wedges, leaving wedges in place.
Brush with remaining egg mixture and sprinkle with remaining sugar.
Make a 1-inch diameter depression on the wide end of each scone, fill each depression with jam. (I used lingonberry–for a touch of Scandinavian yum!)
Bake 18-20 minutes, until golden brown. Recut scones and serve warm (highly recommended!) or move to a wire rack and cool completely.
Two to a plate? Yes, please. These are toooo yummy to stop at just one. Sometimes scones can be a bit dry, but Aloha Coconut Scones are light and moist and fluffy. Wear your lei, put on some Hawaiian music, brew up some Kona coffee and there you are–breakfast on the Big Island! Yummy!