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!