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To make these delicious blueberry coconut scones, gather these items: - 2 cups all-purpose flour - 1/2 cup shredded unsweetened coconut - 1/4 cup sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/2 cup unsalted butter, cold and cubed - 1/2 cup full-fat coconut milk (or regular milk) - 1 large egg - 1 teaspoon vanilla extract - 1 cup fresh or frozen blueberries - Extra coconut flakes for garnish (optional) You can add a touch of extra coconut flakes on top of the scones. This adds a nice crunch and extra coconut flavor. If you want, drizzle a bit of honey or maple syrup over the warm scones for added sweetness. To keep your scones fresh, store them in an airtight container. They taste best when eaten within two days. If you need to keep them longer, freeze them. Wrap each scone tightly in plastic wrap and place them in a freezer bag. To reheat, thaw them in the fridge overnight and warm them in the oven at 350°F (175°C) for about 10 minutes. This helps restore their fresh-baked taste and texture. {{ingredient_image_1}} First, preheat your oven to 400°F (200°C). This step is key for perfect scones. While the oven heats, line a baking sheet with parchment paper. This will make cleanup easier and keep the scones from sticking. In a large bowl, whisk together the dry ingredients. You need 2 cups of flour, 1/2 cup of shredded coconut, 1/4 cup of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Mix them well to ensure even flavor. The coconut adds a nice touch and pairs well with the blueberries. In another bowl, mix 1/2 cup of coconut milk, 1 large egg, and 1 teaspoon of vanilla extract. Stir these until they blend smoothly. This mixture will bring moisture to your scone dough. Make sure to use full-fat coconut milk for a rich flavor. Now, pour the wet mixture into the dry ingredients. Stir gently until just combined. You don't want to overmix; that can make the scones tough. Gently fold in 1 cup of fresh or frozen blueberries. Then, turn the dough onto a floured surface. Pat it into a circle about 1-inch thick. Cut it into 8 equal wedges or use a round cutter for classic shapes. Place the shaped scones on the lined baking sheet. If you like, sprinkle extra coconut flakes on top for texture. Bake them for about 15-20 minutes, or until they are golden brown. Keep an eye on them; ovens can vary! After baking, take the scones out of the oven. Let them cool on a wire rack for a few minutes. This cooling time helps them set. Serve them warm for the best taste! Enjoy your delicious Blueberry Coconut Scones! To get the best texture for your scones, use cold butter. When you mix it into the flour, it should stay in small pieces. This helps create a flaky scone. After mixing, do not overwork the dough. You want it to be soft and slightly sticky. If you find it too dry, add a bit more coconut milk. If you like sweeter scones, add more sugar. Start with an extra tablespoon. For more coconut flavor, use a bit more shredded coconut. You can also add a pinch of cinnamon or nutmeg for warmth. If you're using frozen blueberries, let them thaw and drain a bit before mixing. This keeps your dough from getting too wet. One common mistake is overmixing the dough. This makes scones tough instead of light. Make sure your butter is cold. If it melts, it won't create the right texture. Another mistake is not preheating the oven. A hot oven helps the scones rise well. Lastly, avoid cutting the scones too small. They need space to puff up while baking. Pro Tips Use Cold Butter: Make sure your butter is very cold to achieve that flaky texture in the scones. You can even freeze the butter for a few minutes before cutting it into the flour. Don't Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to tough scones. Add Zest for Flavor: For an extra layer of flavor, consider adding a teaspoon of lemon or lime zest to the dough. Store Properly: To keep your scones fresh, store them in an airtight container at room temperature for up to 2 days, or freeze for longer storage. {{image_2}} You can mix things up with different flavors. Try adding lemon zest for a bright touch. If you want a nutty flavor, toss in some chopped almonds. You can also substitute blueberries with raspberries or chopped peaches. Each fruit brings its own charm. Coconut pairs well with many fruits, so feel free to experiment! To make these scones gluten-free, swap all-purpose flour with a gluten-free blend. Make sure it has xanthan gum for the right texture. For a vegan version, replace the butter with coconut oil. Use a flax egg instead of a regular egg. Just mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes to thicken. Serve these scones warm for the best taste. They pair well with fresh fruit or a dollop of whipped cream. You can also enjoy them with a cup of tea or coffee. For a twist, spread some coconut butter on top. It adds creaminess and enhances the coconut flavor. To keep your blueberry coconut scones fresh, store them in an airtight container. This helps to keep moisture in and prevents them from drying out. If you plan to eat them within a couple of days, leave them at room temperature. If you want to store them longer, put them in the fridge. They will last about a week this way. When you want to enjoy your scones again, preheat your oven to 350°F (175°C). Place the scones on a baking sheet. Heat them for about 5-10 minutes until warm. This method helps to revive their flaky texture. If you prefer, you can also microwave them for about 20-30 seconds. However, the oven method works better for texture. If you want to save your scones for later, freezing works well. First, let the scones cool completely. Then, wrap each scone in plastic wrap. Place the wrapped scones in a freezer bag. They can stay in the freezer for up to three months. When you’re ready to eat, thaw them in the fridge overnight or at room temperature for a few hours. Reheat as needed to enjoy warm. Yes, you can use frozen blueberries. They work well in this recipe. Just toss them in a little flour before adding them to the dough. This keeps them from sinking. Frozen blueberries may make the dough a bit wetter, so handle gently. You can tell the scones are done by their color. They should be golden brown on top. You can also insert a toothpick into the center. If it comes out clean, the scones are ready. Bake for about 15-20 minutes for best results. Yes, you can use regular milk. The scones will taste a bit different but still delicious. Coconut milk gives a creamy taste that pairs well with the blueberries. Feel free to use your choice based on what you have at home. These scones taste great with butter or jam. You can also serve them with clotted cream or a dollop of whipped cream. A cup of tea or coffee makes a lovely pairing, too. Enjoy them with friends or at breakfast. Leftover scones can last for about 2-3 days. Store them in an airtight container to keep them fresh. If you want to keep them longer, freeze them. They will stay good for up to 3 months in the freezer. Just reheat when ready to enjoy again. In this blog post, I shared how to make delicious blueberry coconut scones. We covered key ingredients, step-by-step instructions, and tips for perfect texture. You learned about storage and how to adjust recipes for different diets. Keep these tips in mind for the best results. Baking can be fun and rewarding, so don’t be afraid to try new flavors or share with friends. Enjoy your scones fresh and warm for the best taste!

Blueberry Coconut Scones

Delicious scones made with blueberries and coconut for a tropical twist.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 8
Calories 200 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 0.5 cup shredded unsweetened coconut
  • 0.25 cup sugar
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 0.5 cup unsalted butter, cold and cubed
  • 0.5 cup full-fat coconut milk (or regular milk)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • to taste extra coconut flakes for garnish (optional)

Instructions
 

  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • In a large mixing bowl, whisk together the flour, shredded coconut, sugar, baking powder, and salt.
  • Add the cold, cubed butter to the bowl. Using a pastry cutter or your fingers, work the butter into the dry ingredients until the mixture resembles coarse crumbs.
  • In a separate bowl, mix together the coconut milk, egg, and vanilla extract until well combined.
  • Pour the wet mixture into the dry ingredients and gently stir until just combined. Avoid overmixing. Gently fold in the blueberries.
  • Turn the dough out onto a lightly floured surface. Pat it into a circle about 1-inch thick. Cut the dough into 8 equal wedges or use a round cutter for traditional scone shapes.
  • Place the scones on the prepared baking sheet. If desired, sprinkle extra coconut flakes on top of each scone for added texture. Bake for about 15-20 minutes or until the scones are golden brown.
  • Remove from the oven and let the scones cool on a wire rack for a few minutes before serving warm.

Notes

Serve warm for the best flavor.
Keyword baking, blueberry, coconut, scones