Blueberry-Lemon Scones Recipe by Stella Parks

Imported from seriouseats.com by @baozi4life
Easy ·
Prep 5m
Cook 25m
· 30m total

Light, lemony scones with pops of juicy blueberries, and nothing to get in the way of the fruit's bright flavor.

Best enjoyed as Dessert

Ingredients

for
servings
  • 9 oz All-purpose flour, about 2 cups, spooned
  • 1 tbsp Baking powder
  • 2 tsp sugar
  • 1 tsp table salt, diamond crystal kosher salt; for
  • 2 oz coconut oil, about 1/4 cup, refined
  • 6 oz blueberries, 1 cup, fresh
  • 1/4 oz Lemon zest, about 1 tablespoon, zest
  • 8 oz Coconut milk (canned), 1 cup
  • Toasted or turbinado sugar, to taste (optional)
Nutrition Facts
1
Amount per serving
Calories
332
% DV*
Total Fat 18g 23%
Saturated Fat 15g 75%
Unsaturated Fat 2g
Sodium 635mg 28%
Total Carbs 39g 14%
Dietary Fiber 2g 7%
Sugars 4g 9%
Protein 5g 11%
* % Daily Values based on a 2,000 calorie diet.

Steps

  1. 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°F (204°C).

  2. 2

    To Bake: 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.