Coconut Scones

Ingredients

• 2 teaspoons double-acting baking powder 
• 0.3 cup butter cold cut into chunks
• 0.3 cup smucker's cherry preserves 
• 2 large eggs 
• 1.8 cups flour all-purpose
• 0.5 cup milk 
• 0.5 cup oats 
• 0.3 teaspoon salt 
• 3 tablespoons sugar 
• 0.5 cup coconut sweetened flaked

Equipment

• bowl
• baking sheet
• oven
• blender

Directions

1. In a large bowl, mix flour, coconut, oats, 2 tablespoons sugar, baking powder, and salt. With your fingers or a pastry blender, rub or cut in butter until mixture forms coarse crumbs.
2. In a small bowl, beat eggs and milk to blend. Stir all but about 1 tablespoon egg mixture into flour mixture just until evenly moistened.
3. Scrape dough onto a lightly floured board and pat into an 8-inch round. Slide round onto a buttered 12- by 15-inch baking sheet and cut into 8 wedges, leaving wedges in place.
4. Brush top of round with reserved egg mixture and sprinkle with remaining tablespoon sugar. Make a 1-inch-diameter depression on top of the wide end of each wedge and fill each with about 1/2 tablespoon jam.
5. Bake in a 375 regular or convection oven until golden brown, 18 to 20 minutes. Recut scones to separate and serve warm, or transfer to a rack to cool completely.