Let’s get into this week’s bake
Before the Bake
Part 1: Measuring Units 101
Here’s why knowing your measurements makes all the difference in your bakes
Save this for your next bake so you don’t end up with dense cookies or a sunken cake
What should I break down next?
Blueberry Coconut Scones
Ingredients
Dry Ingredients
- 2 cups 240g all-purpose flour
- 2½ tsp 10g baking powder
- ¼ tsp 1.5g salt
- ¼ tsp freshly grated nutmeg
- ¼ cup 50g granulated sugar
Wet Ingredients
- 6 tbsp 85g unsalted butter, cold and cubed
- ½ cup 120ml cold fresh coconut milk
- ¼ tsp almond essence
Mix-Ins
- ¼ cup 40g fresh blueberries
- 1 tbsp 8g all-purpose flour (for tossing the blueberries)
For Brushing
- Coconut milk or 1 beaten egg
Instructions
Prep
- Preheat the oven to 400°F (204°C).
- Line a baking tray with parchment paper.
Mix the Dry Ingredients
- In a large bowl, whisk together: flour, baking powder, salt, freshly grated nutmeg, and sugar
Cut in the Butter
- Add the cold butter cubes.
- Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles coarse crumbs with a few pea-sized pieces remaining.
Add the Wet Ingredients
- Pour in: coconut milk and almond essence
- Using a fork or rubber spatula, gently mix until a soft dough begins to form.
- If the dough seems dry, add coconut milk 1 tablespoon at a time until it just comes together.
- Do not overmix.
Fold in the Blueberries
- Toss the blueberries with 1 tbsp (8 g) flour.
- Gently fold them into the dough until evenly distributed.
Shape
- Turn the dough onto a lightly floured surface.
- Gently pat it into a 6–7 inch round, about 1 inch thick.
- Cut into 6–8 wedges, or use a biscuit cutter for round scones.
Chill
- For taller, flakier scones, chill the shaped dough for 15–20 minutes before baking.
Brush
- Lightly brush the tops with coconut milk or beaten egg.
- Avoid brushing the sides, as this can prevent the scones from rising evenly.
Bake
- Bake for 16–20 minutes, or until the tops are lightly golden and the bottoms are browned.
Cool
- Allow the scones to cool on the baking tray for 5–10 minutes before serving.
- They are best enjoyed warm.
Notes
Pairs Well With
- Softened butter
- Strawberry jam
- Blueberry jam
- Grenadian nutmeg jam
- Grenadian nutmeg jelly
- Lemon curd
- Clotted cream
- Hot tea
- Freshly brewed coffee
- Hot cocoa
Chrissy’s Baking Notes
- Keep everything cold. Cold butter and cold coconut milk help create flaky, tender layers.
- Handle the dough gently. Overworking the dough develops gluten, resulting in tougher scones.
- Toss the blueberries in flour before folding them into the dough to help prevent sinking and excess bleeding.
- Don’t smooth the edges. The craggy, rustic look is what helps create a beautiful rise.
- Brush only the tops. Brushing the sides with coconut milk or egg wash can seal the layers and reduce the rise.
- If using frozen blueberries, do not thaw them first. Fold them into the dough while still frozen to minimize color bleeding.
Ingredient Alternatives
Looking to make a swap? Here are a few common ingredient alternatives that can work if needed. Since I haven’t personally tested every substitution, they may slightly change the flavor or texture of the final bake.- Fresh Coconut Milk: Canned full-fat coconut milk or heavy cream may be substituted.
- Butter: Cold plant-based butter can be used for a dairy-free version.
- Almond Essence: Substitute with vanilla essence for a nut-free option.
- Blueberries: Fresh or frozen blueberries both work well. Do not thaw frozen blueberries before using.
- Egg Wash: Use coconut milk for a vegan-friendly glaze.
Storage
- Room Temperature: Store cooled scones in an airtight container for up to 2 days. For the best texture, enjoy them the day they’re baked.
- Refrigerator: Store in an airtight container for up to 5 days. Warm in the microwave for 10–15 seconds or in a 300°F (150°C) oven for 5–8 minutes before serving.
- Freezer: Wrap each cooled scone individually in plastic wrap, then place in a freezer-safe bag or airtight container. Freeze for up to 3 months. Thaw at room temperature and warm before serving.
Chrissy’s Baker’s Tip
For that fresh-from-the-oven taste, warm the scones in a 300°F (150°C) oven for 5–8 minutes before serving. They pair beautifully with softened butter, jam, or a cup of hot tea.Bake With Me
Part 2: Blueberry Coconut Scones
A little bit British tea-time, a little bit island soul.
Buttery, crumbly, and bursting with blueberries.
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
Part 4: When Dreams Need New Ingredients
Sometimes a dream changes shape — like a recipe that needs new ingredients.
What once felt clear may drift, but it doesn’t mean it’s over.
Maybe it’s just waiting to rise again… with flavors you didn’t expect, but really need.
Discover more from The Sweet Life with Chrissy
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