Blueberry Coconut Scones
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
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!
