Blueberry & Coconut Scones

Prep Time
Cook Time
Ready In

"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 8 servings


  • Serving Size: 1 (108.7 g)
  • Calories 202.4
  • Total Fat - 5.2 g
  • Saturated Fat - 3 g
  • Cholesterol - 9.9 mg
  • Sodium - 44.5 mg
  • Total Carbohydrate - 36 g
  • Dietary Fiber - 4 g
  • Sugars - 13.1 g
  • Protein - 5.6 g
  • Calcium - 60.5 mg
  • Iron - 1.2 mg
  • Vitamin C - 2.4 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 200°C (400°F).

Step 2

Place the flour and sugar in a large bowl and mix to combine and then add the butter and, working quickly, use your fingertips to rub the butter into the flour mixture until the mixture resembles fine breadcrumbs and then add the dried blueberries and coconut and stir to combine.

Step 3

Make a well in the centre, add the buttermilk and vanilla, and use a butter knife to gently mix the dough until almost combined and then add the frozen blueberries and mix to just combine.

Step 4

Line a large baking tray with non-stick baking paper and lightly dust with extra flour and then turn the dough out onto the tray.

Step 5

Using lightly floured hands, bring the dough together and flatten out into a 20cm round and using a sharp knife, cut into 8 pieces. Cook for 25–30 minutes or until golden brown.

Step 6

Serve and enjoy.

Tips & Variations

No special items needed.