Blueberry-Lemon Scones

VEGANVEGETARIAN

BAKING

DESSERTBREAKFAST

Adapted from Serious Eats on April 26, 2019

Active:

5 minutes

Total:

45 minutes

Ingredients

Serves/makes 4

9 ounces all-purpose flour (about 2 cups, spooned; 255g), plus more for dusting

1 tablespoon baking powder

2 teaspoons sugar

1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight

2 ounces refined coconut oil (about 1/4 cup; 55g), solid but creamy (see note)

6 ounces fresh blueberries (1 cup; 170g)

1/4 ounce lemon zest (about 1 tablespoon; 7g)

8 ounces unsweetened, full-fat coconut milk (1 cup; 225g), shaken or stirred until homogeneous before measuring (see note)

Toasted or turbinado sugar, to taste (optional)

1.
For the Dough: Combine flour, baking powder, sugar, salt, and coconut oil in the bowl of a food processor and pulse until oil disappears into a powdery meal. Transfer to a medium bowl, then toss with blueberries and lemon zest. Stir in coconut milk with a flexible spatula to form a soft dough. Turn onto a lightly floured sheet of parchment paper, pat into a 7-inch round, and refrigerate 15 minutes. Meanwhile, adjust oven rack to lower-middle position and preheat oven to 400°F (204°C).
2.
To Bake:Using a chef’s knife, cut chilled wheel of dough into 6 wedges. Sprinkle generously with toasted or turbinado sugar, if using, and arrange on a parchment-lined half sheet pan. Bake until puffed and golden, about 25 minutes, and serve warm.

Kitchen was probably too warm, should leave in the fridge to chill out a bit more, also be REALLY generous with the sugar on top, also use the amount of blueberries - probably added too much