Blueberry Scones
Scones are the best but so many store bought ones are super sugary and full of weird ingredients. Not these! 5 basic ingredients and nothing weird here! I love scones for breakfast with some fruit, as an afternoon snack with tea, or even for dessert after dinner. Serve with a little homemade jam, if desired.
Ingredients
2 cups flour (organic)
2 1/2 teaspoons baking powder
Pinch of salt
1 scant tablespoon organic sugar
1 can coconut milk (about 1 ½ cups)
Fresh blueberries
Lemon zest (optional)
1 teaspoon vanilla (optional)
Preheat oven to 425F/220C
In a large bowl add flour, baking powder, sugar and salt. Mix. Add most of the coconut milk, retaining about 2-3 tablespoons. If using lemon zest and/or vanilla, add now and mix until just combined. Don’t over mix.
Plop (this is the technical term) spoonfuls onto a baking stone or a parchment lined baking sheet. You should have about 8 scones.
Push blueberries into the top. I like to make a design with 3-5 blueberries per scone. Push them in a little so they stay put.
Using a pastry brush, the back of a spoon or your fingers, put a thin layer of coconut milk on top of each scone. This will help the top brown.
Bake in the oven for 15-18 minutes. Remove when golden brown on top. Let sit for about 5-10 minutes. Serve with your favorite jam.
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