Blueberry-Lemon Scones Recipe
- 9 ounces all-purpose flour (about 2 cups, spooned; 255g), plus more for dusting
- 1 tablespoon baking powder
- 2 teaspoons sugar
- 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
- 2 ounces refined coconut oil (about 1/4 cup; 55g), solid but creamy (see note)
- 6 ounces fresh blueberries (1 cup; 170g)
- 1/4 ounce lemon zest (about 1 tablespoon; 7g)
- 8 ounces unsweetened, full-fat coconut milk (1 cup; 225g), shaken or stirred until homogeneous before measuring (see note)
- or turbinado sugar, to taste (optional)
- Combine flour, baking powder, sugar, salt, and coconut oil in the bowl of a food processor and pulse until oil disappears into a powdery meal. Transfer to a medium bowl, then toss with blueberries and lemon zest. Stir in coconut milk with a flexible spatula to form a soft dough. Turn onto a lightly floured sheet of parchment paper, pat into a 7-inch round, and refrigerate 15 minutes. Meanwhile, adjust oven rack to lower-middle position and preheat oven to 400u0b0F (204u0b0C).
- Using a chef's knife, cut chilled wheel of dough into 6 wedges. Sprinkle generously with toasted or turbinado sugar, if using, and arrange on a parchment-lined half sheet pan. Bake until puffed and golden, about 25 minutes, and serve warm.
flour, baking powder, sugar, salt, coconut oil, blueberries, lemon zest, coconut milk, turbinado sugar
Taken from www.seriouseats.com/recipes/2017/03/lemon-blueberry-scones-vegan-recipe.html (may not work)