Coconut Scones with Rhubarb Jam

I have this recipe copied into my cookbook but have no idea where I got it..these scones are so light and delightful especially paired up with fresh rhubarb jam.

2 cups flour
1 cup finely shredded coconut, lightly toasted and cooled, then ground up in food processor (coffee grinder would work too)
1/2 cup sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/4 cup unsalted butter, chilled and cut in 1/2" cubes
1 1/4 cups cold whipping cream
1/2 tsp coconut extract
1/2 tsp vanilla

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.
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.
Pat dough on baking sheet 1/2 " thick, form into a circle and cut into 10 wedges.
Brush with cream and sprinkle with coarse sugar.
Bake at 425 for 15 min.

I had a hankering for fresh rhubarb jam with these scones and so cooked up a batch..oh it was so good! I looked in almost every cookbook that I own but couldn't find a simple recipe for rhubarb jam..every recipe has either strawberries or jello added. So here is my simple version:

4 cups rhubarb
3 cups sugar
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 min stirring frequently. Pour in jars and seal. Now that is simple, right?
Yields: approx 4 jelly jars.

Excellent gifts too.. a few coconut scones wrapped up with a jar of fresh rhubarb jam..you will bless someone with that for sure!!