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

Directions

1. For the Dough: 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 (204 degrees C).
2. To Bake:
3. 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.