Blueberry Coconut Scones
Classic buttery scones meet Caribbean flavor in this original recipe featuring fresh coconut milk, juicy blueberries, warm nutmeg, and a touch of almond essence. Lightly sweet with a tender crumb, they’re perfect alongside a cup of tea or coffee.
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.