BLUEBERRY + COCONUT SCONES - Community Kitchen

Ingredients

• 3 C unbleached cake flour
• 1 T baking powder
• 1/4 C caster sugar
• 1 stick unsalted cultured butter, chopped
• 1/2 C dried blueberries
• 1/3 C shredded coconut
• 1 C whole cultured buttermilk
• 1 egg, lightly beaten
• 1 T vanilla bean paste
• 1 C frozen wild blueberries
• 1 T cultured butter, melted
• 1 T raw sugar