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: 

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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.