Oatmeal Coconut and Almond Scones

I have been craving homemade scones lately. They are so great for breakfast! You can have them with some fruit and, of course, some coffee (or tea).

I still had some leftover coconut and almonds from the Butterscotch Blondie Bites, so I decided to use it up.

Ingredients

• 1 1/4 cup all purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup rolled oats
  
• 1/2 cup sweetened coconut
  
• 2 tbsp sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1/3 cup cold butter
• 2 eggs
• 1/2 cup milk
• 1/4 cup sliced almonds
• 1/2 tsp each sugar and cinnamon, combined
  

In a large bowl combine the flour, oats, sugar, coconut, baking powder and salt. Cut in the butter until it resembles course crumbs. (I think it is easiest to do this with your fingers.) In a smaller bowl, combine the eggs and milk. Pour all but 1 tbsp of the egg mixture in with your dry ingredients and stir just until evenly moistened.

Turn out dough onto a well floured cutting board. Knead just a couple of times and then press into an 8 inch round. Carefully slide onto a baking tray sprayed with oil. Cut into 6 equal pieces (like a pie). Brush with remaining egg mixture. Sprinkle with almonds and cinnamon sugar mixture. Bake in a 375 degree oven for 18-20 minutes until nicely browned. Cut the rest of the way through and place on a baking rack to cool. Serve warm.

~Enjoy~