Blueberry Coconut Scones
Coconut oil or butter
Zest from 2 lemons
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!
This recipe has been adapted minimally from
Blueberry Coconut Scones -
-October 20, 2015