Flash Back Friday ~ Coconut Scones and Rhubarb Jam



These scones are so light and delightful and especially so when paired up with fresh rhubarb jam. I still have rhubarb jam from last summer so it was time to make these scones again. This time I changed the recipe a wee bit by reducing the sugar. I reduced the sugar to 1/3 cup and it was sweet enough. Unsweetened or sweetened coconut both work in this recipe but if you're using sweetened you can reduce the sugar further to 1/4 cup.
Great to serve for breakfast or brunch and don't forget to gift a few to someone in need of a blessing.
  • 2 cups flour
  • 1 cup finely shredded sweetened coconut, lightly toasted and cooled, then ground up in food processor (coffee grinder works too)
  • 1/2 cup sugar
  • 2 1/2 teaspooons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter, chilled and cut in 1/2" cubes
  • 1 1/4 cups cold whipping cream (I have used half whipping cream and half buttermilk)
  • 1/2 teaspoon coconut extract
  • 1/2 teaspoon vanilla
  1. Combine dry ingredients including coconut, add butter pieces and pulse a few times if you're using a food processor and if not cut in with a pastry blender until no large butter pieces are visible.
  2. Combine cream and extracts and add to the dry ingredients and pulse a few more times till dough comes together. You may need to add a bit more flour at this time, just enough to handle the dough.
  3. Pat dough on baking sheet 1/2 " thick, form into a circle and cut into 10 wedges.
  4. Brush with cream and sprinkle with coarse sugar. I like coarse sugar best but granulated works.
  5. Bake at 425ยบ F for 15 - 18 minutes, they will be golden in color.
Rhubarb Jam:
  • 4 cups rhubarb
  • 3 cups sugar
  1. Mix the rhubarb and sugar together in a large saucepan and bring to boil on high. Then lower the heat to medium and boil for 10 minutes stirring frequently. Pour in jars and seal. 
  2. Yield: approx 4 jelly jars.

10 comments:

  1. Oh these sound divine! I’ll have to make some for my daughter Annie who loves coconut as much as I do

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  2. A question, I checked the recipe ingredients while writing out my shopping list and realized it doesn’t call for any egg which most scone recipes do. I wanted to ask before making the scones. Thanks in advance.

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    1. There are no eggs in this recipe.

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  3. I'd like to add a cup of fruit to these scones. Do you think this would work? Thanks.

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    1. Yes Lily you can add fruit. Blueberries or cranberries sound good. What fruit were you thinking to add?

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  4. Saskatoon Berries, blueberries, or cranberries. Would ground almonds also be substituted instead of coconut?

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    1. I haven't tried that so not sure. Please let us know if you do try it with ground almonds.
      I love Saskatoon berries!

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  5. How long can you keep the rhubarb jam? You mentioned 'seal ' - could you maybe enlighten me. Am thinking wax?

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    Replies
    1. This jam keeps well in the fridge at least for a year. I keep my jams in an older fridge in the garage. As for sealing the jars..when you pour the hot jam in jars and close tightly with the lids/screw tops it will seal itself as it cools and you will hear the pop of the lid when it seals. This method works well for me.

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  6. Longing for the rhubarb to grow. Spring seems so far away ......

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