We packed up and took brunch to the park this weekend to enjoy some SF sunshine. Mini quiches, fruit salad, and baked oatmeal were all on the menu but these blueberry scones were a fan favorite. And by subbing coconut milk for heavy cream these scones are tummy friendly for all!
Blueberry Scones (adapted from this recipe)
2 cups all-purpose flour
3 tablespoons sugar, plus more for sprinkling tops
1 tablespoon baking powder
3/4 teaspoon salt
6 tablespoons cold unsalted butter, cut into pieces
2 cups fresh blueberries, rinsed
2 teaspoons grated lemon zest
1/2 cup coconut milk, plus more for brushing tops
2 large eggs, lightly beaten
Preheat oven to 400 degrees. In a large bowl, sift together flour, sugar, baking powder, and salt. Using a pastry cutter or two knives, cut in butter until the largest pieces are the size of peas. Stir in blueberries and zest.
Using a fork, whisk together coconut milk and egg in a separate bowl. Make a well in the center of dry ingredients bowl, and pour in milk mixture. Stir lightly with fork just until dough comes together. If dough does not come together add a teaspoon of water at a time and stir, until dough ball is formed.
Roll dough into two inch balls and transfer to prepared baking sheet. Brush tops with coconut milk and sprinkle with sugar. Bake until golden brown, 20 to 22 minutes. Enjoy!!