Blueberry And Coconut Scones | Donna Hay

Ingredients

• 2 cups (320g) wholemeal self-raising (self-rising) flour, plus extra for dusting
• ⅓ cup (45g) coconut sugar
• 20g cold unsalted butter, chopped
• ⅓ cup (65g) dried blueberries
• ¼ cup (20g) shredded coconut
• 1⅓ cups (330ml) buttermilk
• 1 teaspoon vanilla bean paste
• 1 cup (160g) frozen blueberries