Say hello to the first scone recipe on my blog. I’ve wanted to try making scones for sometime now and I finally just bit the bullet and did it. This recipe is a result of combing the Internet for recipes, articles and videos about the process of making the perfect scone.
I opted to go with bananas and blueberries because I had some overripe bananas that needed to be put to good use and I was intrigued by the idea of working with roasted fruit.
Another variation in this recipe is that I used coconut milk. I wish I had some profound, impressive culinary explanation for why I used coconut milk. However, I don’t. I used coconut milk because that’s what I had on hand and the fat content was sufficient.
Tips For Making These Scones
When preparing this recipe, it is important for the butter to be cold. In addition to using cold butter, I recommend refrigerating the dough for about 30 minutes before baking. Keeping the butter/dough cold will result in a higher rise and flakier scone.
When I made these scones I did not add any additional sweetener. The overripe bananas provided enough sweetness for my taste, however, you have the choice to add more sweetener if you’d like. I try to remain mindful of unnecessarily adding calories to meals/dishes that I may be eating often.
Try this recipe and let me know what you think.
Prep Time: 15 mins . Cook Time: 25 mins . Yield: 8 Servings.
INGREDIENTS
1 1/2 cups All Purpose Flour
1 Cup Whole Wheat Flour
2 Cups Fresh Blueberries
1/2 Cup Mashed Overripe Banana
1/2 Cup Canned Coconut Milk
1/2 Cup Butter, cold & cut into 1/2 inch cubes
0 to 1/2 Cup Sweetener
2 Eggs
Zest from 1 Lemon
1/4 Tsp plus 1/4 Tsp Salt, divided
1 Tbsp Baking Powder
1/4 Tsp Baking Soda
1/2 Tsp Ground Cinnamon
1/2 Tsp Vanilla
2 Tbsp Half-and-Half milk (optional)
METHOD
1. Preheat the oven to 400 F. Line a tray with parchment paper. Wash the blueberries and pad them dry. Spread fresh blueberries in the tray and sprinkle with about 1/4 teaspoon of salt. Roast for 15 minutes. Remove from the oven and drain them of the excess liquid. Set aside to cool. Older blueberries may disintegrate while mixing dough.
2. Whisk eggs, coconut milk, lemon zest, mashed banana, sweetener (if applicable) and vanilla in a bowl until well-combined. Set aside.
3. Into a large bowl, sift the flour, baking powder, baking soda, cinnamon and salt. Add the butter and using a pastry blender or just your fingers, work the butter into flour until mixture is evenly crumbly. Lightly dust roasted blueberries with flour. GENTLY fold roasted blueberries into flour mixture. Chill mixture for 15 minutes if the butter has melted.
4. Gently fold in wet ingredients just until dry ingredients are moistened. The dough will seem crumbly. Pour dough onto a floured counter or directly into a floured, parchment-lined baking tray.
5. With floured hands, form dough into a 7” disc. Using a large sharp knife or spatula cut the disc into 8 wedges. Optional: Brush with half-and-half milk.
6. If you were working the dough on your counter, now place each wedge into a parchment lined baking tray. Ensure the wedges have at least 1” of space between them. Recommended: Chill dough for about 30 minutes before baking.
7. Bake scones for 22 to 25 minutes until the tester comes out clean and the edges don’t look wet. Serve warm.
Do you think this will also work with almond flour?
You can try a 1:1 substitution, however, you’ll definitely want to add an extra egg to help with binding.
Hi Sean!
What can I use if I do not have coconut milk?
Thank you!
You can use half-and-half, heavy-cream or even yogurt in place of the coconut milk.