Blueberry & Coconut Scones

15m
Prep Time
30m
Cook Time
45m
Ready In


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

Original is 8 servings

Nutritional

  • 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 by Step Method

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


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • Make sure to use cold butter when rubbing it into the flour mixture.
  • For the best flavour, use fresh blueberries when possible.

  • Substitute the whole wheat flour for spelt flour - Spelt flour is a good alternative to whole wheat flour as it is higher in fiber and contains more protein. This substitution will make the scones more nutritious and also give them a slightly nutty flavor.
  • Substitute coconut sugar for brown sugar - Brown sugar is a good substitution for coconut sugar as it will give the scones a slightly sweeter flavor and a more caramel-like texture. This will make the scones more enjoyable to eat and also give them a more unique flavor.

Chocolate Chip Scones Replace the dried blueberries and coconut with 1/3 cup of chocolate chips (45 grams). Follow the same instructions as the original recipe.



Lemon Curd Coconut Yoghurt: A light and creamy yoghurt topped with a zesty lemon curd and shredded coconut. This combination of sweet and tart flavours is the perfect accompaniment to the Blueberry & Coconut Scones, providing a refreshing contrast to the richness of the scones.


Blueberry & Coconut Pancakes: Light and fluffy pancakes made with fresh blueberries and shredded coconut. These pancakes are the perfect complement to the Lemon Curd Coconut Yoghurt, providing a sweet contrast to the tartness of the yoghurt and creating an irresistible combination of flavours.




FAQ

Q: How do I know when the scones are done?

A: The scones are done when they are golden brown and a toothpick inserted into the center comes out clean.



Q: What type of flour should I use?

A: All-purpose flour is the most common type of flour used for making scones, but you can also use self-rising flour or whole wheat flour.

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Fun facts:

Fun Fact 1: Coconut sugar was first used by the ancient Aztecs and Mayans as a sweetener in their food and drinks.

Fun Fact 2: Queen Elizabeth II is said to have enjoyed scones with her tea, and her favourite flavour combination was blueberry and coconut.