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30 Aug

Coconut Blueberry Scones

Coconut Blueberry Scones

By now many of you know that I am a former professional pastry chef and food/product photographer. Yes, that was a shameless promotion for myself as a photographer! But seriously, I pull a lot of my recipes from experiences, trials, and errors from working in professional kitchens. Over the years, many of my recipes have evolved and grown into popular creations for many professional venues. I am always tweaking, adjusting or adding to my core bank of recipes.

A few years back I worked for a local bakery, developing and testing recipes for their commercial kitchen. Scones were a staple in their bakery but the recipe they had did not hold up for more than 12 hours. The scone was dry, lifeless, and (to be perfectly honest) inedible by the end of the day. Not exactly my idea of a delicious breakfast pastry. I brought in my recipe and added a few ingredients that had been requested; the result was a moist and delicious scone that isn’t dry and crumbly by the end of the day. The recipe below is a variation of the scone I created for them, the perfect addition to a piping hot cup of your favorite coffee.

I like a traditional cream scone but what I truly can’t resist is a scone filled with blueberries and topped with our absolutely irresistible toasted coconut chips. Seriously, both Garrett (our creative genius responsible for all the catchy product descriptions) and I couldn’t get enough of these highly addictive toasted coconut goodness! I typically don’t eat the product I use but these I couldn’t resist!!!! Irresistibly delicious in our scone recipe but also delicious in trail mix, breakfast granola, or sprinkled on top of cakes and cupcakes.

Coconut Blueberry Scones Recipe

Yields 8-10

Coconut Blueberry Scones Ingredients

  • 2 cups cake flour
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 8 tablespoons cold butter, cut into pieces
  • 2 large eggs, beaten
  • 1/3 cupbuttermilk
  • 1/2 teaspoon Beanilla vanilla extract
  • ½ teaspooncoconut extract
  • 1 tablespoon grated lemon zest
  • 1 cup fresh blueberries (frozen can be used but will turn your scones purple/blue in color)
  • Melted butter
  • ½ cup toasted coconut chips


How To Make Coconut Blueberry Scones

Preheat the oven to 375°F. Sift the dry ingredients together in a bowl. Add the butter and cut in with a pastry cutter until the butter is the size of peas.

Stir the eggs, buttermilk, vanilla extract, coconut extract and lemon zest. Add to the dry ingredients and stir just until combined. Stir in the blueberries. This dough is slightly wet in consistency.

Liberally flour your counter and your hands. Take the dough out of the bowl and place it on the counter. Pat it into a 1-inch-thick circle. Cut into 10 triangular scones. Place on a sprayed or Silpat covered sheet tray.

Brush with melted butter and sprinkle with toasted coconut. Bake for 20 minutes, or until lightly browned and a cake tester inserted into a scone comes out dry. Cool completely on a wire rack.

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