Blueberry-Lemon Scones

Ingredients

• 9 ounces all-purpose flour, plus more for dusting
• 1 tablespoon baking powder
• 2 teaspoons sugar
• 1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
• 2 ounces refined coconut oil, solid but creamy
• 6 ounces fresh blueberries
• 1/4 ounce lemon zest
• 8 ounces unsweetened, full-fat coconut milk, shaken or stirred until homogeneous before measuring
• Toasted or turbinado sugar, to taste, optional

Directions

1. Put the coconut oil in a food processor with the flour, baking powder, sugar, and salt, then pulse until the mixture turns dry and mealy. Scrape it into a medium bowl and gently toss in the blueberries and lemon zest. Use a flexible spatula to stir in the coconut milk until a soft dough comes together. Tip the dough onto a parchment sheet dusted lightly with flour, press it into a 7-inch round, and refrigerate for 15 minutes. While it chills, set an oven rack in the lower-middle position and heat the oven to 400 degrees F (204 degrees C).
2. With a chef's knife, slice the chilled round into 6 wedges. If using toasted or turbinado sugar, sprinkle it generously over the tops, then set the wedges on a parchment-lined half sheet pan. Bake until the scones are risen and golden, about 25 minutes, and serve warm.