Blueberry-Lemon Scones Recipe
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Category
Easter
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Cusine
American
What do you need?
How to make?
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
6 ounces fresh blueberries
1/4 ounce lemon zest
8 ounces unsweetened, full-fat coconut milk
Toasted or turbinado sugar, to taste
Directions
Combine flour, baking powder, sugar, salt, and coconut oil in the bowl of a food processor and pulse until oil disappears into a powdery meal. Transfer to a medium bowl, then toss with blueberries and lemon zest. Stir in coconut milk with a flexible spatula to form a soft dough. Turn onto a lightly floured sheet of parchment paper, pat into a 7-inch round, and refrigerate 15 minutes. Meanwhile, adjust oven rack to lower-middle position and preheat oven to 400 degrees F .
Using a chef’s knife, cut chilled wheel of dough into 6 wedges. Sprinkle generously with toasted or turbinado sugar, if using, and arrange on a parchment-lined half sheet pan. Bake until puffed and golden, about 25 minutes, and serve warm.