These scones made with coconut milk are incredibly easy and delicious!
All About Blueberries
There is exciting new evidence that blueberries can improve memory! In a study involving older adults (with an average age of 76 years), 12 weeks of daily blueberry consumption was enough to improve scores on two different tests of cognitive function including memory. In addition to cognitive benefits, blueberries offer these health benefits: whole body antioxidant support, cardiovascular benefits, blood sugar benefits, eye health and anti-cancer benefits.
George Mateljan is a biologist and nutritionist who has written several best-selling books, including The World’s Healthiest Foods, Essential Guide for the Healthiest Way of Eating. Mateljan’s not-for-profit foundation has a web site called The World’s Healthiest Foods. For every food in their list, they provide a wealth of information: health benefits, nutritional profile, health benefits, how to select and store, tips for preparing and cooking, how to enjoy. Here is a link to their blueberries page: Blueberries.
Blueberry Coconut Milk Scones
What images come to mind when you hear the word "scones"? I immediately think of sitting at at a beautifully set table table in a lovely tearoom. Across from me sits my dear sister Michele, who loves tearooms at least as much as I do. We are relaxing and chatting, sipping tea from china cups, eagerly anticipating the arrival of the wonderful small delights known as scones.
Please don't imagine for a moment, though, that scones must only be eaten in tea rooms. They are good anywhere, anytime! Think breakfast, snack, dessert!
- 2 cups all-purpose flour
- 1/3 cup plus 1 teaspoon sugar (divided)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- zest from 1 lemon (2 teaspoons)
- 1 1/4 cups plus 1 tablespoon canned coconut milk (cold) (divided)
- 1 cup blueberries
- 1 cup confectioners' sugar
- 2-3 tablespoons fresh lemon juice
- Preheat oven to 425° F. Line a baking sheet with parchment paper.
- Prepare the lemon zest. For excellent instructions on how to do this, see How to Zest a Lemon.
- In a mixing bowl, combine flour, sugar, baking powder, salt, and lemon zest. Pour in coconut milk. Gently mix just until everything is combined, do not over mix. Dough will be sticky. Gently add in blueberries.
- Dust your hands with a bit of flour. Pat dough into an 8-inch circle on the lined baking sheet. Cut dough into 12 equal wedges, cutting into but not through dough. Brush top of dough with 1 tablespoon coconut milk, and sprinkle with 1 teaspoon of sugar. Bake for 15 minutes or until golden brown.
- While the scones are cooling, make the glaze. Combine confectioners' sugar and 2 tablespoons of the lemon juice in a small mixing bowl; whisk until the mixture is smooth. If necessary, you can thin the glaze with the additional lemon juice or some water, stirring in no more than 1/2 teaspoon at a time. When the scones have cooled completely, drizzle each one with glaze.
- Serve immediately or store in an airtight container.
This is a vegan recipe.
It was adapted from a recipe on a fabulous blog called Art of Dessert