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    Home > Desserts

    October 21, 2015

    Blueberry Coconut Scones

    Recently I was gifted a bag of coconut flour and gorgeous dried blueberries from a friend who knows me far too well!  The fastest kitchen decision ever was taken in favour of  Blueberry Coconut Scones ...easy to make, immensely difficult to mess up and always welcome on our table!

    Blueberry Coconut Scones

    I was quite sceptical as I decided to ditch the egg, butter, and even regular sugar all together in this recipe.  The dough behaved, so much so, that I didn't even have to flour the work surface!  Ze good ol' hands did a fairly decent job of making a flat disc out of the soft crumbly dough...no rolling pin needed.  The cookie-cutter didn't need to be floured either, just that each cut out had to be gently pried out of it.  So there had to be some work involved right?

    The coconut flour is not only gluten-free but also very rich in fibre, protein and low in carbohydrates.  Its a very absorbent flour and can produce dry baked goods.  To counter that you would need to increase the quantity of liquid or egg used in the recipe if you are substituting it for all-purpose flour.  In combination with almond meal, I got delicate, moist, lemon-scented crumb liberally dotted with the juiciest, plumpest dried blueberries I have ever seen.  Simply scrumptious!

    Making the Blueberry Coconut Scones

    • Preheat the oven to 200C. Line a baking tray with Silpat or baking paper.
    • Dry ingredients - combine almond meal, coconut flour, desiccated coconut, baking powder, lemon zest and coconut sugar ina large bowl.
    • Rub in the chilled coconut oil or butter, till the mixture resembles bread crumbs.
    • Tip in the dried blueberries.
    • Using a fork, stir in the coconut milk slowly. The mixture will look like wet rubble but it will come together!
    • Turn out the dough onto a working surface. I didn't need to sprinkle it with flour but based on your working surface and dough texture you may need to add a little.
    • Pat the dough together into a circle, roughly 9" in diameter and 1/2' in thickness.
    • Use a 2.5" cookie cutter to cut out 9 discs. You may need to pull together the scraps and form them into a circle again.
    • Carefully transfer the discs onto the prepared tray and bake for 20- 25 minutes.
    • Let the scones cool for about 5-8 minutes before serving them. Enjoy!

    Blueberry Coconut Scones

    Blueberry Coconut Scones

    Blueberry Coconut Scones

    Blueberry Coconut Scones

    They're truly that easy. I hope you give these scrumptious Blueberry Coconut Scones a try!

    If you're looking for more easy, tasty scones: 

    • Apple Cranberry Scones
    • Banana Bread Scones
    • Cinnamon Chocolate Chip Scones
    • Strawberry Rosemary Scones
    • Lavender Buckwheat Jam Scones

    I’d love to hear from you! Please tag me on Instagram @tashasartisanfoods, using the hashtag #tashasartisanfoods. You can also FOLLOW ME on INSTAGRAM, PINTEREST for more fabulous recipes! Subscribe to Tasha’s Artisan Foods so you’ll never miss a recipe!

    Print Recipe

    Blueberry Coconut Scones

    Prep Time15 mins
    Cook Time20 mins
    Total Time40 mins
    Servings: 9 scones
    Calories:
    Author: Natasha Minocha

    Ingredients

    • 120 gms Almond meal
    • 120 gms Coconut flour
    • 70 gms Desiccated coconut
    • 2 tsp baking powder
    • 60 gms Coconut sugar
    • 70 gms Coconut oil or butter Chilled
    • 200 ml Coconut milk full fat
    • Zest from 2 lemons
    • 100 gms Dried blueberries

    Instructions

    • Pre heat the oven to 200C . Line a baking tray with silpat or baking paper.
    • Combine almond meal, coconut flour, desiccated coconut, baking powder, lemon zest and coconut sugar ina large bowl.
    • Rub in the chilled coconut oil or butter, till the mixture resembles bread crumbs.
    • Tip in the dried blueberries.
    • Using a fork, stir in the coconut milk slowly. The mixture will look like wet rubble but it will come together!
    • Turn out the dough onto a working surface. I didn't need to sprinkle it with flour. Pat the dough together into a circle, roughly 9" in diameter and 1/2' in thickness.
    • Use a 2.5" cookie cutter to cut out 9 discs. You may need to pull together the scraps and form into a circle again.
    • Carefully transfer the discs onto the prepared tray and bake for 20- 25 minutes.
    • Let the scones cool for about 5-8 minutes before serving them. Enjoy!

    Notes

    This recipe has been adapted minimally from The Kitchn.
    « Buckwheat Pilaf w/ Pumpkin & Mushrooms
    Pumpkin Mac and Cheese »

    Reader Interactions

    Comments

    1. Sim says

      May 13, 2016 at 9:38 am

      Hi!!! This recipe looks delish... Wanted to try out but confused about the coconut flour..... Where can one get that.... I thought desiccated coconut is the coconut flour! Please help

      Reply
      • natashaminocha says

        May 14, 2016 at 2:37 am

        Hi Sim, thank you! Desiccated coconut is shredded dried coconut which is different from coconut flour. I used Bob's Red Mill coconut flour, which I think is available at Foodhall ( if you're in Delhi/Gurgaon). You could try these with wholewheat flour or even buckwheat. Hope that helps! 🙂
        I'd love to hear from you how these turned out.
        Cheers

        Reply
    2. sim says

      May 14, 2016 at 9:38 am

      Thnx much..... Will look for the flour.... However try to avoid wheat completely..... Will try these for sure! Regards

      Reply
      • natashaminocha says

        May 15, 2016 at 3:17 pm

        Super! If you're avoiding wheat completely, then go with buckwheat, in case you don't find coconut flour.
        Cheers

        Reply
    3. Chandana says

      February 23, 2021 at 3:32 am

      Can I use fresh blueberries

      Reply
      • Natasha Minocha says

        February 23, 2021 at 2:16 pm

        Hi Chandana, I have not used fresh blueberries in this recipe before, but you can certainly give it a try! Do let me know how it goes. Happy baking 🙂

        Reply

    Trackbacks

    1. Strawberry & Rosemary Scones Glutenfree Eggless Easy Baking with fruits says:
      September 25, 2019 at 9:06 PM

      […] There is no fancy technique for making scones. Just keep in mind,  gentle handling of the dough. Don’t overwork it and you’ll get the most tender scones. Minimal handling is the key. You can easily make this vegan by using chilled coconut oil as I did or my  Lavender Buckwheat Jam Scones   and Blueberry Coconut Scones . […]

      Reply
    2. Vegan Coconut Tea Cake - esay baking Tasha's Artisan Foods says:
      January 24, 2020 at 4:53 PM

      […] coconut brings a wonderfully authentic taste to sweet goodies, so I use it copiously. I’ve created scones with its flour. I’ve baked muffins with its powder. And I’ve whipped up burfis, ladoos and […]

      Reply

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