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Blueberry & coconut scones with lemon zest

Remember that earlier this week I bought buttermilk to make Adobo Buttermilk Chicken with Onions? Well, the marinade used only one cup of buttermilk, and there was plenty left over to use in another recipe.

I decided to make scones! I've made scones in the past, and actually really liked this recipe for Dried Cherries & Orange Scones. But how fun would it be to make the exact same recipe? Not that much fun! Instead, I thought of using the leftover frozen blueberries I had and flavor the scones with lemon zest. But that's not all! While I was looking for baking soda, I discovered a bag sweetened shredded coconut left over from the time I made Chocolate Covered Macaroons, and thought why not add it to the scones!?

Blueberry & Coconut Scones with Lemon Zest

3 cups all purpose flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
zest of one lemon
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
1 cup frozen blueberries
1 cup sweetened shredded coconut
1 cup chilled buttermilk


1. Preheat oven to 400°F.

2. Line baking sheet with parchment paper.

3. Sift flour, sugar, baking powder, salt and baking soda into large bowl. Mix in lemon zest. Add butter and rub it with fingertips until mixture resembles coarse meal. Mix in frozen blueberries and shredded coconut.

4. Gradually add buttermilk, tossing with fork until moist clumps form.

5. Turn dough out onto lightly floured work surface. Knead briefly to bind dough, about 4 turns. Form dough into 1-inch-thick round. Using a small biscuit cutter dipped into flour, make about 20 small round scones.

6. Bake for about 25 minutes. Let cool slightly and serve immediately.

Turns out, adding shredded coconut changes the texture of these scones by quite a bit. They definitely turned out wetter and chewier than regular scones. I did not mind it that much, but next time I'll leave the shredded coconut out. Still, it was a fun experiment.

What do you like adding to your scones? Next time, I think I'll try a savory version of this treat.


Sarah said...

Cheese! And also sweet potato or butternut squash puree. Most recently it was wattleseed from Australia. I haven't made sweet scones in ages! I think lemon and blueberry scones would be nice with lemon curd.

Anonymous said...

Beautiful pictures but check the spelling of blueberry in your header.

Unknown said...

First of all *kisses* because you made your scones round and not triangular (i hate that).
Second: what an amazing combo! I think I'm going to bookmark this and make my own blueberry coconut scones, they look positively scrumptiosu!
*kisses* HH

Ari said...

These look delicious! I've got some leftover blueberries in my fridge... might have to give this a try.

Kim - Liv Life said...

We just did blueberry scones too! Love the idea of the coconut!

Unknown said...

cheddar cheese and dill

tastitraci said...

How about reducing the coconut to 1/2 cup? That might take out some of the moisture.

Anonymous said...

Very yummy! We tried to make scones with blueberries too but I pureed them - trying to replicate the look of the berry ones we had in Ireland. They were great but the blueberries got lost somewhere :) Will leave them whole next time.

Sasha said...

Ooh! Scones are the best dessert. I love the flavor combo.
I'm bookmarking this page ; )

Shannon said...

Those look AMAZING!!! I am a scone fanatic - and these look quite tasty!

Brittney Rader said...

I made these for my Mom this morning and they were great. I didn't notice the coconut either...maybe thats just because I love it so much. Anyways, they were delish.

Olga @ MangoTomato said...

I'm so glad you liked them! Thanks for making them and leaving a comment ;)

Colleen Freeman said...

these sound incredibly good!

Colleen Freeman said...

Yummy can't wait to try these