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 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 teaspoons 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, 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 1/2" thick on baking sheet, form into circle and cut 10 wedges.
4. Brush with cream and sprinkle with coarse sugar. I like coarse sugar best but granulated works.
5. Bake in a 425º oven 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 heat to medium and boil for 10 minutes stirring frequently. Pour in jars and seal. 
2. Yield: approx 4 jelly jars.