Blueberry-Lemon Scones Recipe

Name: Blueberry-Lemon Scones Recipe
Ingredients: 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)

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9 ounces all-purpose flour (about 2 cups, spooned; 255 grams), plus more for dusting1 tablespoon baking powder2 teaspoons sugar1 teaspoon (4 grams) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight2 ounces refined coconut oil (about 1/4 cup; 55 grams), solid but creamy (see note)6 ounces fresh blueberries (1 cup; 170 grams)1/4 ounce lemon zest (about 1 tablespoon; 7 grams)8 ounces unsweetened, full-fat coconut milk (1 cup; 225 grams), shaken or stirred until homogeneous before measuring (see note)Toasted or turbinado sugar, to taste (optional)

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Instructions

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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). Featured Video 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.