Blueberry Scones
Preheat oven to 425 F.
Ingredients:
2 cups flour (of your choice)
2 Tbsp. coconut sugar (or sweetener of your choice)
2 tsp. baking powder
1/2 tsp. baking soda
1/4 cup coconut oil (in place of 1/2 cup butter)
1 cup frozen blueberries
3/4 cup buttermilk
*optional sprinkle of coconut and orange zest*
In a bowl, combine dry ingredients. Cut in coconut oil until the mixture resembles coarse crumbs. Stir in fruit and buttermilk until moist. Knead gently 6 times. Pat into a circle onto a parchment lined cookie sheet or pizza stone. Sprinkle with coconut and/or orange zest if you want to before baking.
Bake for 15 minutes at 425 degrees F, or until golden brown.
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These scones are delicate and flaky when finished. This was my first recipe using coconut oil instead of butter. I think they turned out lighter than usual, but if you prefer to use butter, substitute a 1/2 cup of cold butter and mix it in until it resembles coarse crumbs. (Also, I used powdered buttermilk - adding the dried powder in with the flour before adding the water to make it into buttermilk. You may use regular for ease... it's just what I had).
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ENJOY!
