45 minutes
Delightful scones that blend the tanginess of lemon with the sweetness of blueberries, enriched with coconut milk for a tropical twist.
tablespoons
teaspoons
teaspoons
Refined Coconut Oil, solid but creamy
0 oz
Fresh Blueberries
0 oz
tablespoons
Unsweetened Full-Fat Coconut Milk, shaken or stirred until homogeneous
0 oz
Turbinado Sugar, optional
to taste
1. Combine Dry Ingredients
Combine the flour, baking powder, sugar, and salt in a food processor. Pulse to ensure these dry ingredients are well mixed.
2. Add Coconut Oil
Add the solid but creamy coconut oil to the processor. Pulse again until the mixture resembles a powdery meal, which happens when the oil has fully integrated with the dry ingredients.
3. Toss in Blueberries and Lemon Zest
Transfer this mixture to a medium bowl and gently toss in the fresh blueberries and lemon zest, ensuring that the berries are evenly distributed without crushing them.
4. Stir in Coconut Milk
Using a flexible spatula, stir in the coconut milk. This will bring the mixture together into a soft dough.
5. Form and Chill Dough
Turn the dough out onto a lightly floured sheet of parchment paper and gently pat it into a 7-inch round. Place this in the refrigerator for about 15 minutes to firm up.
6. Preheat Oven
While the dough is chilling, preheat your oven to 400°F (204°C) and position a rack in the lower-middle of the oven.
7. Cut and Sprinkle Dough
After the dough has chilled, use a chef’s knife to cut the round into 6 wedges. If you like, sprinkle some toasted or turbinado sugar on top for extra crunch and sweetness.
8. Arrange and Bake
Arrange the wedges on a parchment-lined half sheet pan, ensuring they have enough space to expand. Bake in the preheated oven for about 25 minutes, until the scones are puffed up and golden brown.
9. Cool and Serve
Once done, let the scones cool slightly before serving them warm. Enjoy the delicate balance of lemon and blueberry flavors, enhanced by the richness of coconut milk and the subtle sweetness from the sugar topping.
Add pumpkin puree and pumpkin pie spice to the ingredients.
Substitute lemon zest with orange zest and blueberries with dried cranberries.
Swap out blueberries for raspberries, blackberries, or diced strawberries.
Reduce sugar slightly, add maple syrup to the wet ingredients, and fold in toasted chopped pecans.
Utilize toasted coconut or incorporate coconut milk or cream in place of regular milk.
Use chilled butter, and even chill your flour if possible, to prevent the butter from melting before baking, which is essential for flaky scones.
Freeze and grate your butter for quick, easy incorporation into the flour, keeping the mixture cold and promoting flakiness.
Mix the dough just until the ingredients come together to avoid developing too much gluten and making the scones tough.
Chill the dough before baking to relax the gluten and ensure the butter is firm, contributing to a flaky texture.
Use high-quality, organic lemons for zest and fresh blueberries (or unthawed frozen ones) for the best flavor and texture.
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