Blueberry Coconut Sourdough Scones

Welcome to Scone Sunday week two! This week I have a blueberry coconut scone recipe to share. This recipe uses fresh blueberries and coconut flakes, and I swapped the cream for coconut milk. You'll want to use the full-fat, canned coconut milk. Canned coconut milk is flavorful and creamy. It gives the scones a nice, soft texture and a sweet, creamy flavor. The fresh blueberries add some brightness to the flavor, which contrasts the coconut's creaminess really nicely. The coconut flakes add to the coconut flavor and enhance the classic, flakey scone texture. Give these a try and let me know what you think!

Blueberry Coconut Sourdough Scones

Ingredients

• 2 cups all-purpose flour
• ½ cup sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 stick butter, grated
• ½ cup blueberries
• ½ cup unsweetened coconut flakes
• ½ cup sourdough discard
• 1 egg
• 1 teaspoon vanilla
• 3 tablespoons coconut milk
• Heavy cream, for brushing

Instructions

1. Preheat oven to 400°F.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Fold in grated butter, blueberries, and coconut flakes.
4. In a small bowl, whisk together sourdough discard, egg, vanilla, and coconut milk.
5. Add wet ingredients to dry ingredients and gently mix until just combined.
6. Shape dough into a circle and cut into 8 wedges.
7. Brush tops with heavy cream.
8. Bake for 20 minutes, until lightly golden.