blueberry scones

These scones are the perfect way to start a weekend morning. They feature fresh summer blueberries, which we got in our farm share delivery this week. They are not too sweet and not too heavy. The coconut oil and coconut milk do not lend any heavy coconut flavor, but contribute the perfect amount of extra moisture to the dough. Turbinado sugar is a more course, raw sugar that is great for decorating and for that extra sweet crunch on top.

  • All-purpose flour (2 cups)

  • Baking powder (1 tablespoon)

  • White sugar (2 teaspoons)

  • Salt (1/2 teaspoon)

  • Coconut oil (1/4 cup)

  • Lemon zest (1 teaspoon)

  • Fresh blueberries (1 cup)

  • Coconut milk (1 cup)

  • Turbinado sugar (2 teaspoons, for sprinkling on top)

  1. Preheat the oven to 400 degrees.

  2. Line a baking sheet with parchment paper and set aside.

  3. In a large mixing bowl, whisk the flour, baking powder, sugar and salt until evenly combined.

  4. Add the coconut oil and whisk until the oil is combined and no longer wet; the dough should still be crumbly.

  5. Add the lemon zest and blueberries and carefully fold into the flour mixture with a spatula; be careful not to crush the blueberries or your dough will become wet and discolored.

  6. Add the coconut milk and carefully incorporate with the spatula.

  7. Roll the dough out onto a floured surface and form into a thick disk about 2 inches thick. Using a sharp knife, cut into four evenly-sized scones.

  8. Place the scones on the parchment paper-lined baking sheet. Sprinkle each scone with 1/2 teaspoon of the turbinado sugar.

  9. Bake for 20 to 25 minutes, or until puffed and golden brown. Serve warm or at room temperature.