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Blueberry Coconut Scones

Blueberry Coconut Scones 1
Time
Prep time: 20mins. Baking time: 15 mins.
Contributed by
Bianca @_thedailyfoodfeed
Serves
8

Blueberry Coconut Scones

Serves 8

Preparation time: 20 minutes

Cooking time: 15 minutes

Ingredients: 
  • 180 g buckwheat Flour
  • 1 tsp baking soda
  • 40g butter, diced
  • 1/3 cup shredded Coconut
  • 3 tbsp, Maple Syrup
  • ½ cup almond Milk
  • 1/3 cup plain yogurt
  • 1 cup blueberries
  • Coconut Whipping Cream
  • 2 tbsp maple syrup
Method:

1.     Preheat oven to 170 degrees Celsius.

2.     Combine the buckwheat flour, baking powder, and salt in a bowl. Whisk together

3.     Add the sliced butter to the dry ingredients, and using a fork cut the butter into the flour until it becomes a crumbly consistency.

4.     Add the maple syrup, milk, yogurt, shredded coconut and stir gently. Add the blueberries and gently stir. You may need to use your hands to knead and ensure everything is combined.

5.     On a lined baking tray, form the dough into a circle about that’s about an inch deep all around. Score into 8 equal sliced

6.     Bake for 15 minutes or until light brown.

7.     While baking, whip the cream with the 2 tbsp maple syrup until smooth and creamy

SHORT DESCRIPTION

Mix up your scone game with these Blueberry and Coconut Scones! Serve with our Organic Coconut Whipping Cream.

DESCRIPTION

  1. Preheat oven to 170 degrees Celsius.
  2. Combine the buckwheat flour, baking soda and salt in a bowl. Whisk together.
  3. Add the diced butter to the dry ingredients and using a fork cut the butter into the flour until it becomes a crumbly consistency.
  4. Add the maple syrup, milk, yogurt, shredded coconut and stir gently. Add the blueberries and gently stir. You may need to use your hands to knead and ensure everything is combined.
  5. On a lined baking tray, form the dough into a circle that’s about an inch deep all around. Score into 8 equal slices.
  6. Bake for 15 minutes or until light brown.
  7. While baking, whip the cream with 2 tbsp maple syrup until smooth and creamy.

INGREDIENTS

180g Organic Buckwheat Flour
1 tsp baking soda
40g butter, diced
⅓ cup Organic Shredded Coconut
3 tbsp Organic Maple Syrup
½ cup Organic Activated Almond Milk
⅓ cup plain yogurt
1 cup blueberries
1 can Organic Coconut Whipping Cream
2 tbsp Maple Syrup (for cream topping)

Method

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  • Organic Maple Syrup 250ml 1 Organic Maple Syrup 250ml 2
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  • Organic Buckwheat Flour 1KG 1 Organic Buckwheat Flour 1KG 2
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    Organic Buckwheat Flour 1KG

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  • Organic Shredded Coconut 350g 1 Organic Shredded Coconut 350g 2
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    Organic Shredded Coconut 350g

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  • Organic Coconut Whipping Cream 400ml 1 Organic Coconut Whipping Cream 400ml 2
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    Organic Coconut Whipping Cream 400ml

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