Raspberry And Coconut Scones

• 1/2 cup self-rising flour
• 2 1/2 tbsp cold butter, chopped
• 1/4 cup granulated sugar
• 1/2 cup milk
• 1 None large egg, beaten
• 2 tbsp raspberry jam
• 2 tbsp desiccated coconut
• None None powdered sugar and jam, to serve
• None None whipped cream, to serve (optional)

1. Preheat oven to 425u0b0F. Lightly grease an 8 inch round cake pan.
2. Sift flour into a large bowl. Cut in butter until mixture resembles coarse breadcrumbs. Add sugar. Make a well in the center and add milk and egg. Using a butter knife, mix until just combined. Turn out onto a lightly floured work surface and knead lightly.
3. Press or roll out to form a rectangle about 3/4 inch thick. Spread jam over top and sprinkle with coconut. Roll up tightly from long side to form a log. Cut into 9 even slices. Place close together in prepared pan. Bake for 15-20 mins, or until scones sound hollow when tapped on the bottom. Let cool on a wire rack.
4. Dust with powdered sugar. Serve with raspberry jam and whipped cream, if desired.

flour, cold butter, granulated sugar, milk, egg, raspberry, coconut, powdered sugar, whipped cream

Taken from recipes-plus.com/api/v2.0/recipes/34386 (may not work)