Now that I found the perfect basic scone recipe, I`m finally getting started with the fun part of baking scones! So this week I let my creativity run wild and added all kinds of delicious ingredients to our Flaky Scone Base. I combined that with a pre-holiday pantry clean-out. Win Win!!
One of my all-time favourites would be the combination of Wild Canadian Blueberries and Sweetened Coconut!
I used the basic scone recipe that I published a few days ago. This time I wanted a more cake-like, richer scone so I chose to go with the version using a large egg to substitute 1/4 cup of the dairy. I described this method in the post about the basic flaky scone dough! You can of course also use the egg-free version. It will work just as well!
There’s something magical about watching that blueberry blood seep out of of this wonderfully tender and moist Coconut Scone.
The recipe is so easy and straightforward that you can even whip them up before breakfast. You can also prepare the dough and chill the formed scones on the baking tray covered with cling film over night.
Wild Blueberry & Coconut Scones
- 3/4 - 1 cup frozen blueberries
- 4 + 2 Tbsp sweetened coconut flakes
- 1 tsp vanilla essence
follow the recipe for the perfect flaky scone (link see description)
This is what you change
Add 4 Tbsp of coconut flakes to your dry mixture . Add 1 tsp of vanilla to your liquid mixture.
Before the 2nd fold, sprinkle frozen berries and coconut flakes (remaining 2 tbsp) onto your rolled out rectangle and push the berries into the dough to keep them in place when folding.
Now you can either roll up the dough as if it were a swiss roll and cut it into 3 to 4 squares and then into 6 or 8 wedges. An alternative would be to just proceed with the normal 2nd letter fold as described in the basic recipe.
Bake the scones in the upper 3rd of your hot oven for about 15 to 18 minutes until crispy and slightly golden on the outside.
Let them cool for about 5 Minutes and enjoy!