Blueberry Coconut Scones – History & Culture Blend

Let’s get into this week’s bake

Before the Bake

Blueberry Coconut Scones

Christel

These are British-style scones — tender, lightly sweet, and crumbly — but with a Grenadian twist. Fresh coconut milk replaces cream, nutmeg adds warmth, and a hint of almond essence brings the island soul

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Chill 15 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Breakfast

Cuisine Caribbean, English, Grenada

Servings 8 scones

Ingredients

  

• 2 cups all-purpose flour
• 2 ½ tsp baking powder
• 1/4 tsp salt
• 1/4 tsp freshly grated nutmeg
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter cold and cubed
• 1/4 cup fresh blueberries tossed lightly in flour to prevent sinking/bleeding
• ½ cup cold fresh coconut milk
• 1/4 tsp almond essence

Instructions

 

• Preheat oven 400°F (204°C)
• In a large bowl, whisk together flour, baking powder, salt, nutmeg, and sugar.
• Add cold butter cubes and rub into the flour with your fingers or pastry cutter until it resembles coarse crumbs with a few larger pieces.
• Pour in coconut milk and almond essence. Stir gently with a fork until a soft dough forms. It should hold together but not be wet or sticky.

  Add more coconut milk 1 tbsp at a time only if it feels dry or crumbly.
• Gently fold in the blueberries. Toss them in flour so they don’t sink or bleed.
• Turn dough onto a lightly floured surface.

  Pat into a 6–7 inch round about 1 inch thick.

  Cut into 6–8 wedges or use a biscuit cutter for rounds.
• Chill (optional but helpful): Chill cut scones for 15–20 minutes.
• Brush tops with coconut milk (or egg wash). Avoid the sides to keep the rise
• Bake for 16–20 minutes or until tops are golden and bottoms lightly browned.
• Let cool 5–10 minutes on tray. Best enjoyed warm with butter or fruit jam.

Notes

• For best lift, keep butter and dough cold at every step.
• Handle dough lightly; over-mixing = tougher scones.
• The craggy look is part of their charm — don’t smooth the edges!

Keyword Blueberry, Coconut, Scones

Bake With Me

Part 3: British tea meets Grenadian spice

From Monarchy to Island Kitchen: A Scone Story

In Grenada, echoes of British influence still linger in the quiet rituals of afternoon tea — where scones, teacups, and conversation once lined the tables of colonial homes. But like everything in the Caribbean, we’ve made it our own.

These scones are a bridge between two worlds: the British tradition that left its mark on island life, and the soul of Grenadian kitchens. Fresh coconut milk gives them a richness that canned milk can’t touch. A whisper of nutmeg (the queen of our Spice Isle) nods to what makes Grenada distinctly ours. And though blueberries may not grow here, they bring a tart burst that reminds me of all the ways we blend old and new.

This isn’t just tea-time — it’s history softened by sweetness.
It’s island British.
It’s Grenadian girlhood reimagined.

For me, it’s about carrying forward the small joys of childhood and weaving them into who I am now. That’s the story I wanted to tell with these scones.

Reinvention doesn’t mean erasing the past; it means reimagining it. Asking: What do I want to keep? What can I flavor differently? And how do I turn those answers into a new recipe — in the kitchen and in life?

Kitchen Reset Diaries