Blueberry Scones with Coconut Milk and Lemon Zest

Name: Blueberry Scones with Coconut Milk and Lemon Zest
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 8 servings
Cuisine: American
Ingredients: 2.5 cup gluten-free all-purpose flour; 0.5 cup raw cane sugar or coconut sugar; 1 Tbsp baking powder; 0.5 tsp sea salt; 1.25 cup full-fat canned coconut milk; 1 cup fresh or frozen blueberries; 1 Tbsp pure vanilla extract; 1 Tbsp lemon zest

These tender, fluffy scones burst with fresh blueberries and bright lemon zest, made with coconut milk for richness. Perfect for breakfast, brunch, or afternoon tea, they offer a delightful balance of sweet and tart flavors. The coconut milk creates a moist crumb while keeping the recipe plant-based, and the gluten-free flour blend ensures everyone can enjoy these bakery-style treats.

Prep: 10 min
Cook: 22 min
Yield: 8 scones
Level: medium
Cuisine: American

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Ingredients

Yield: 8 scones

2 ½ cup gluten-free all-purpose flour
½ cup raw cane sugar or coconut sugar
granulated sugar1:1sugar
same sweetness level
1 Tbsp baking powder
½ tsp sea salt
1 ¼ cup full-fat canned coconut milk
oat milk1:1dairy-free
slightly less rich
Full guide →
1 cup fresh or frozen blueberries
frozen blueberries1:1fruit
no thawing needed
Full guide →
1 Tbsp pure vanilla extract
1 Tbsp lemon zest

Method

10 steps

1
Preheat oven to 400 degrees F and line large baking sheet with parchment paper
2
Combine flour, sugar, baking powder, and salt in mixing bowl
3
Pour in coconut milk and stir until thick dough forms
4
Adjust consistency with flour if sticky or coconut milk if dry
5
Gently incorporate blueberries into dough with hands
6
Form dough into round disc on cutting board
7
Cut disc into 8 equal triangles with knife
8
Place triangles on parchment-lined baking sheet
9
Bake for 22 to 25 minutes until golden brown and blueberries are bubbly
10
Cool before serving

Tips

Tip 1

If dough is too sticky, add flour 3 tablespoons at a time until manageable

Tip 2

For dry dough, add coconut milk 2 tablespoons at a time until it comes together

Tip 3

Don't worry if blueberries break open during mixing - this adds natural moisture

Good to Know

Storage

Store in airtight container at room temperature for up to 3 days

Make Ahead

Can be made day ahead and stored covered

Serve With

Best served warm or at room temperature

Common Mistakes

Watch

Avoid overmixing dough to prevent tough scones

Watch

Don't skip parchment paper to prevent sticking

Substitutions

Dairy-Free Swaps

coconut milk→

oat milk1:1dairy-free

slightly less rich

Full guide →

General Alternatives

fresh blueberries→

frozen blueberries1:1fruit

no thawing needed

Full guide →

raw cane sugar→

granulated sugar1:1sugar

same sweetness level

Full guide →

Find more substitutions →

FAQ

Can I use regular all-purpose flour instead?

Yes, substitute 1:1 but the texture will be slightly different and they won't be gluten-free.

How long do these keep fresh?

Store covered at room temperature for up to 3 days or freeze for up to 3 months.

Can I make mini scones instead?

Yes, cut into 12-16 smaller pieces and reduce baking time to 15-18 minutes.