Lemon Blueberry Scones With Lemon Glaze Drizzle

I’ve had a thing with scones lately. I usually make plain ones and have them with nice jams but I had some blueberries to use up and thought they would be great in scones. I love the flavour combo of lemon & blueberry and also blueberry and coconut so I like that these get to have all three ingredients.

These are so lovely that I eat them alone but would be lovely with blueberry preserve and coconut cream. They’re really easy to make and don’t take a lot of time or ingredients. I just used what I had in the cupboards. So if you need to whip something up for a bake sale, afternoon tea etc then these are great when you’re in a pinch.

 

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Lemon Blueberry Scones With Lemon Glaze Drizzle
Beautiful summery scones perfect for afternoon tea
Lemon Blueberry Scones With Lemon Glaze Drizzle
Beautiful summery scones perfect for afternoon tea
Servings Prep Time
6scones 5minutes
Cook Time Passive Time
25minutes 17minutes
Servings Prep Time
6scones 5minutes
Cook Time Passive Time
25minutes 17minutes
Ingredients
Scones
  • 255g plain flourplus extra for dusting
  • 1tbsp baking powder
  • 2tsp caster sugar
  • 1tsp salt
  • 55g coconut oil
  • 1 1/2small punnets blueberriesabout 150g
  • 1 lemon (zest)
  • 1tsp lemon extract
  • 225g canned coconut milk
  • 1tbsp preserving sugaroptional
Icing
  • 125g icing sugar
  • 2 lemons (juice & zest)
  • 1tsp dairy free butter/spread
Instructions
Scones
  1. Combine flour, baking powder, sugar, salt, and coconut oil in a bowl and mix in a food processor or with your hands until a meal like consistency.
  2. Mix in blueberries and lemon zest.
  3. Stir in coconut milk to form a soft dough.
  4. Turn onto a lightly floured sheet of baking paper, flatten into a round, and put in the fridge for about 15 minutes to firm up and make it easier to slice.
  5. Cut chilled dough into 6 wedges. Sprinkle with preserving turbinado sugar and place on a baking paper lined tray.
  6. Preheat oven to 200?C/400f.
  7. Bake on the bottom oven shelf for about 25 minutes, until golden.
  8. Allow to cool before drizzling on glaze
Icing glaze
  1. Add all ingredients to heatproof bowl/jug/dish and stir.
  2. Then microwave for about 45 seconds and stir again.
  3. If the mixture is too watery add more icing sugar until desired consistency is reached.
  4. Allow to cool for a few minutes then drizzle on top of scones.
  5. Enjoy the scones alone or with cream and jam.
Recipe Notes

I used Coconut Merchant canned coconut milk and coconut oil.

https://coconut-merchant.com/products