SCONE - Blueberry Coconut Cream Scones

By Aemelia

Ingredients

• 2 cups all purpose flour
• 1 tbsp baking powder
• 3 tbsp sugar
• 1/2 tsp salt
• 5 tbsp cold, unsalted butter
• 1/2 cup dried blueberries
• 1/3 cup shredded coconut (I used sweetened)
• 1 cup coconut cream

Details

Servings 8
Adapted from 17andbaking.com

Preparation

Step 1

Preheat oven to 425 degrees.

Mix together flour, baking powder, sugar, and salt. Cut in the butter until the mixture resembles coarse meal (I used my food processor.) Add dried blueberries and shredded coconut, then gradually pour the coconut cream in a steady stream and mix in. The dough will be very shaggy and have loose pieces, and more cream can be added if the dough will not come together.

Pat the dough into a circle and cut into 8-12 pieces. Separate onto a baking sheet lined with parchment paper. (The original recipe instructs for the dough to be rolled out, folded over, and then shaped into a circle and cut… I simply wasn’t paying attention and skipped all that and the scones came out great. But by all means, look at the original recipe and try Annie’s method, which is accompanied with photographs.)

Brush scones with some coconut cream and bake for 15-20 minutes, or until golden brown.