BLUEBERRY + COCONUT SCONES

Ingredients

• 3 C unbleached cake flour
• 1 T baking powder
• 1/4 C caster sugar
• 1 stick unsalted cultured butter, chopped
• 1/2 C dried blueberries
• 1/3 C shredded coconut
• 1 C whole cultured buttermilk
• 1 egg, lightly beaten
• 1 T vanilla bean paste
• 1 C frozen wild blueberries
• 1 T cultured butter, melted
• 1 T raw sugar

Instructions

1. Preheat oven to 325 degrees. Line a baking sheet with parchment paper and set aside.

2. In a large bowl, whisk together the cake flour, baking powder and caster sugar.

3. Add the butter and, using your fingertips, rub butter into flour mixture until it resembles chunky bread crumbs.

4. Add the dried blueberries and shredded coconut and mix to combine.

5. Make a well in the center, add the buttermilk, egg and vanilla bean paste.

6. Using your hands, gently mix the dough until almost combined.

7. Add the frozen wild blueberries and mix to combine.

8. Turn the dough onto a floured surface and lightly dust with flour.

9. Using your hands, bring the dough together and flatten into a 1-inch-thick round. Using a sharp knife, cut into wedges.

10. Place the wedges on the prepared baking sheet, brush with melted butter and sprinkle with raw sugar. Bake for 24 minutes or until light golden brown.

Serves 12 scones
Categories: Breakfast + Brunch, Sweets + Drinks

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