Merciful Blueberry Coconut Scones

Merciful Blueberry Scones


This winter has been d-r-a-g-g-i-n-g on here in North Carolina and I have been having apocalyptic thoughts that this might be the winter that doesn’t end. Ever. But then, this morning the sun was shining, the ice was melting, the chubby birds were singing and it seems like spring just might happen after all. For now.

To celebrate, I made scones and ate them in the sun. They feel especially charmed because I used the remaining few blueberries from the haul I picked last summer. I am trusting that they won’t be the last ;) You could use whatever you have on hand, dried fruits would also be a delight!  

Merciful Blueberry Coconut Scones
Author: Denise
Serves: 4 large scones
  • 1 C flour
  • 1/2 tsp salt
  • 1/3 cup shredded coconut
  • 2 tsp baking powder
  • 1 tsp sweetener (sugar, honey, maple syrup)
  • 3 T coconut oil (you could also use cold butter)
  • 1 egg
  • 1/3 cup nut milk (cream, buttermilk, milk are all good too)
  • 3/4 frozen blueberries
  • 1/2 tsp lemon juice
  1. Preheat oven to 450 degrees.
  2. Mix all the dry ingredients in a bowl. Add the sweetener.
  3. Add the coconut oil to the flour mixture using your hands to thoroughly massage the oil into the flour. You should have a loose and rugged dough in the bowl.
  4. Mix the egg, milk and lemon juice together. Pour over the dough.
  5. Add blueberries and fold into the dough. Dough should be sticky but not too wet. If necessary add a bit of flour.
  6. Pour mixture onto a floured surface and shape into a rectangle. Cut into 4 triangles and arrange onto a cookie sheet.
  7. Place onto a cookie sheet and
  8. Bake for 8-10 minutes