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Blueberry Coconut Scones
Tender, flaky scones are made with coconut cream and studded with fresh blueberries for the perfect breakfast or snack any time of day. Summery and refreshing, you'll find yourself craving these over and over again!
Prep Time: 00:15
Cook Time: 00:25
21/2 cups unbleached all purpose flour
1/4 cup granulated sugar
1 t baking powder
1/2 t ground ginger
6 t cold unsalted butter, cut into small pieces or grated
1/2 cup 1/4 cup coconut cream, separated
2 eggs 1/3 cup fresh blueberries
2 t raw sugar
1Preheat oven to 350F. Line a baking sheet with parchment paper and set aside.
2Grate your butter (or chop into small cubes) and set in freezer to chill until ready to use.
3In a large bowl, whisk together flour, sugar, baking powder, salt and ginger. Add the butter and rub it into the flour mixture with your fingertips until well combined. The largest pieces of butter should be no larger than pea-sized.
4In a separate bowl, combine the coconut cream and eggs; mix well. Add this into the flour mixture and stir until just combined. Gently fold in the blueberries.
5Turn out dough onto a lightly floured work surface and knead 3-4 times. Pat into a 3/4"-thick circle and use a pizza cutter to slice into eighths. Transfer each eighth to the prepared baking sheet.
6Brush tops of scones with coconut cream and sprinkle with raw sugar. Bake for 20-25 minutes or until golden brown. Transfer scones to a wire rack to cool, then serve.
Add toasted coconut to scones when you add the blueberries for additional flavor and texture.
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