Baking Blueberry, Cranberry, any-berry Scones

I was craving scones the other day, and usually, Ollie and I take a little trip to our favorite tea shop to have delicious raisin scones and tea. But we didn’t make time. (Sorry, Sheila.) After mentioning this to Eastman, he said, “Your scones are the best.” Aww, thanks, honey. Then I realized, I haven’t made scones at home in a long time. This recipe has been a staple in our home since we’ve been married. It’s easy to double, which you might want to do… easy to make with preparation time of 15 minutes (give or take some if you do or do not have everything on hand), and easy to wait for (15-20 minute bake time).

The lime and coconut flavors are so subtle, and really accompany the blueberries well. I have a friend who claims he hates coconut, and then proceeds to consume my coconutty-baked goods. Making this with dried cranberries works too, but I would suggest rehydrating the cranberries in warm water while you’re preparing the batter. Once in the oven, it’s magical to watch the scones puff up and get golden brown if you’re not doing anything else. Unfortunately, I wasn’t watching them closely and this batch browned a bit more than I would have wanted.

Julie’s Scones (Yield: 8 scones)

  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/3 cup granulated sugar
  • 6 tbsp. butter, chilled and cut into small pieces
  • 1 large egg, lightly beaten
  • 1/2 cup shredded sweetened coconut
  • 1/2 cup skim milk (I bet it would taste great with whole milk)
  • 1/4 tsp. grated lime peel (lemon works too)
  • 1 cup fresh blueberries (if using frozen, thaw and drain)
  • Garnish: 2 tsp. granulated sugar

Preheat oven to 425 deg. F. Grease baking sheet or prep with a silicone mat or parchment paper. Mix flour, baking powder, salt and sugar in a large mixing bowl. Using a pastry blender (or 2 knives), cut butter into dry mixture until coarse crumbs form. Make well in center. In another bowl, mix egg, coconut, milk and lime peel. Pour egg mixture into flour mixture. Stir with fork until dry ingredients are just moistened. Gently fold in the berries. Spoon scones about 2 inches apart. Sprinkle tops with sugar. Bake until golden brown, approximately 15-20 min. Cool completely.

Related Posts with Thumbnails

2 thoughts on “Baking Blueberry, Cranberry, any-berry Scones

    • I’d love to know how they turn out! I’m baking a few batches for my husband to take to work on Monday to celebrate his birthday. Happy baking!

Comments are closed.