These last few days, I’ve been busy with conferences in Atlanta, which has left me little time to do much of anything in the kitchen. Luckily last weekend I took advantage of the cooler weather out here in Georgia, since I was afraid the summer heat was coming back and I needed to make something with all the blueberries I just bought.
So I made these delicious blueberry scones. I made these a little differently than my first batch of scones by playing with the main ingredients. I used coconut milk instead of yogurt and coconut oil along with the butter, so I could still have that buttery flavor. I think it really made a difference!
Plus I realized I wanted my scones a little thicker. To achieve that, I didn’t roll these out as much as my first batch. Actually I just placed the rolling pin over the top of the dough and went over it once, tidied up the edges with my hands, sliced the dough like a pizza, and that was it.
I’m happy with how thick they turned out, yet light and fluffy with a mildly sweet blueberry taste, and the scraggly texture which is so reminiscent of scones.
I think I have this scone thing figured out! Which is a good thing because like I said before, this ain’t gonna be my last scone recipe!
Prep time: 10 minutes
Cook time: 10 to 15 minutes
Total time: 25 minutes
Yield: 12 scones
- 2 cups + 4 Tablespoons all-purpose flour
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon sea salt
- 1/4 teaspoon ground cinnamon
- 3 Tablespoons coconut oil, frozen
- 2 Tablespoons butter, frozen
- 1/4 teaspoon vanilla extract
- 1 cup full-fat coconut milk, canned
- 1 egg
- 4 Tablespoons honey
- 1 cup blueberries
- Preheat oven to 450F degrees.
- Prepare cookie sheet by spraying with a non-stick cooking spray. Wipe off any excess with a dry paper towel. Set aside.
- In a large mixing bowl, add all dry ingredients. Blend together with a fork.
- Using your mixer with correct attachment for dough making, pastry fork, or your fingers, work in frozen coconut oil and frozen butter with the dry ingredients until crumbly.
- Mix in vanilla, coconut milk, egg, and honey.
- Knead dough for about 5 to 10 minutes using your KitchenAid mixer.
- After kneading dough, remove from bowl, and place on a flour dusted surface. (Yes, you’re about to get messy here! If you’re anything like me, change into an old shirt, preferably NOT a black shirt).
- Work the dough with your hands for about 1 to 2 minutes.
- If dough is too sticky to work with your hands, add more flour 1 Tablespoon at a time. Dough should be a little sticky, not smooth like an ordinary bread dough.
- Gently fold in blueberries, blending throughout dough mixture.
- Shape dough into a round shape with your hands. Lightly roll the dough mixture with a floured rolling pin, sprinkling on more flour if needed to prevent sticking. You want dough to be at the least 1/2 inch thick. The thicker the dough, the larger your scones. But remember, you want them to cook all the way through so not too thick here.
- Tidy up the outside edges with your fingers, keeping in mind that you want the dough to look rough, since that is the beauty of a scone.
- Cut your circle into pieces, similar to a round pizza.
- Gently transfer each piece of dough (a spatula works great for this) onto your prepared cookie sheet, leaving 1/2 inch between each piece of dough.
- Place into the oven and bake for 10 to 15 minutes, or until the tops are a light golden brown.
- Remove from the oven.
- Scones can be served fresh out of the oven, warm, or room temperature.
- Best served with butter, mascarpone cheese, or cream cheese and coffee or tea.