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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 425ยบ 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.


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

  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.

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

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

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

    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!

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

    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.

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


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