SCRUMPTIOUS SCONES

You Will Need:

2 CUPS ALL PURPOSE FLOUR

2 TSP BAKING POWDER

1/4 CUP SUGAR (or more, depending on taste)

3/4 TSP SALT

3.5 OZ DRIED BLUEBERRIES

1 TSP VANILLA

1 CUP COCONUT CREAM, FULL-FAT CANNED ( the full fat here is important, a milk beverage will not be the same)

ZEST AND JUICE OF ONE LEMON (or juice of half a lemon if it’s super juicy!)

In a large mixing bowl add the flour, baking powder, sugar, and salt. Give that a stir to combine then mix in the dried blueberries. We prefer dried blueberries as they add a nice toothsome texture to the scone that we like. If you try fresh you may need to add a little more flour as they would add some moisture to the batter.

Now it’s time to add your coconut cream, vanilla, lemon juice and zest to the mix. If the dough looks too sticky add a bit of flour, too dry and add a bit more coconut cream. Once it comes together (don’t overmix!) drop spoonfuls of the batter on a parchment lined baking tray. You want something that resembles a scone and sits about 1”-2” high. Alternately we have baked them in a pan like a cake and cut them once cooked. These are rustic so rules do not apply! Zest some lemon over the top and toss them in the oven.

Bake for about 15 minutes or until lightly browned. You can add an icing to the top if desired but we like them plain. They are the absolute best when eaten while still warm from the oven but they also make a great snack while hiking, biking, kayaking, anything. Have scone will travel!

This recipe is pretty simple and is easy to alter to your taste. We don’t like them very sweet but if you do you can add more sugar, just adjust the liquid accordingly. You want to end up with a mixture that is moist but not too sticky. I’ve followed this same recipe but used cranberry, orange, and almond instead of the blueberries, lemon, and vanilla. They were SO GOOD!!! The possibilities are endless. Check out the video below and see how ours turned out. Let me know if you try them!