Wild Blueberry Scones

• servings: 8 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

2 cups all-purpose flour*

½ cup sugar*

2 teaspoons baking powder

¾ teaspoon salt

½ cup frozen wild blueberries or ¼ cup dried wild blueberries

1 cup full-fat canned coconut milk (use a good quality one, with lots of cream - NOT coconut milk beverage), or as needed**

1 teaspoon vanilla extract

Coarse sugar, for sprinkling (optional)

Directions

Line a baking sheet with parchment paper or a silicone baking mat, and lightly dust two spots with flour.

Whisk the flour, sugar, baking powder, and salt together in a medium bowl.

Add the frozen wild blueberries to the flour, and toss lightly to coat, breaking up any berry clumps.

Drizzle in ¾ cup of the coconut milk and add the vanilla. Stir to bring everything together. Drizzle in more coconut milk as needed (I use 1 cup total) to get a cohesive dough that is somewhat workable but not too sticky.

Divide the dough in half and place both on the prepared baking sheet. Gently pat each into a circle that is roughly ¾ to 1-inch high. Place in the freezer while you preheat your oven to 425ºF.

Once the oven is preheated, remove the baking sheet from the freezer an cut each disk into 4 wedges. Pull the wedges apart about 1 inch to give them a little space.

Brush the tops of the dough with a little coconut milk, and sprinkle with coarse sugar, if desired.

Bake for about 15 minutes, or until lightly browned. Let cool 5 minutes. Can be stored in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or individually frozen for longer.

Nutrition

• Serving Size: 1 scone
• Calories: 340
• Total Fat: 14 g
• Total Carbohydrate: 42 g
• Protein: 6 g