Blueberry Scones with Coconut Milk and 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.
Ingredients
Instructions
- 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
If dough is too sticky, add flour 3 tablespoons at a time until manageable
For dry dough, add coconut milk 2 tablespoons at a time until it comes together
Don't worry if blueberries break open during mixing - this adds natural moisture
Good to Know
Store in airtight container at room temperature for up to 3 days
Can be made day ahead and stored covered
Best served warm or at room temperature
Common Mistakes
Avoid overmixing dough to prevent tough scones
Don't skip parchment paper to prevent sticking
Substitutions
Dairy-Free Swaps
General Alternatives
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.