Blueberry-Lemon Scones Recipe | Recipe Cart

Name: Blueberry-Lemon Scones Recipe | Recipe Cart
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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Export 6 ingredients for grocery delivery For the Dough: Combine flour, baking powder, sugar, salt, and coconut oil in the bowl of a food processor and pulse

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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)