blueberry coconut basil cloud scones


It has been quite a while since my last batch of scones. I just haven't really been cooking much this summer - and I normally make scones when I'm having people over for breakfast. My traditional scone recipe is rather intensive. It yields incredible results - but you are at it for a while. Lots of steps. Too many steps for a hot summer weekend.

You know what has like zero steps? This scone recipe. And, if I'm being honest... the results are perhaps better. Scones are always wonderfully fluffy and soft. Perfect about of crumble happening. All you need really is a can of coconut milk. Impressive right? 

I was having a couple friends over for breakfast and to talk genealogy. If you happen to keep frozen or fresh fruit around, you can really use just about anything. I went with some blueberries that I had picked a couple weeks prior before the patch closed down for the season. They are perfectly small - just like Maine blueberries - which makes them excellent for scones in my opinion. You can consider the basil optional if you'd like. I used so little of it because I didn't want to overpower it. I also had no idea what would happen to basil when you bake it. 

  1. Line a baking sheet with parchment paper. 
  2. Whisk together sugar, flour, baking powder, and salt in a medium bowl. Combine coconut milk and coconut extract; drizzle over flour mixture and fold in just until flour is incorporated and a shaggy dough forms. Add in the frozen blueberries and basil about half way through mixing.
  3. Divide dough in half and turn out on a lightly floured board. Use lightly floured hands to pat each half into a 6-inch circle. Cut each circle into 6 wedges and gently pull apart. Use a spatula to gently (again) place scones on the baking sheet.
  4. Chill baking sheet in the freezer for 20 minutes while preheating oven to 425°F. 
  5. Brush scones with coconut milk and bake for 16 minutes. Cook until tops are set, edges are beginning to turn golden, and a toothpick inserted in the center comes out clean. 
  6. Let scones cool / rest for about 5 minutes before drizzling with glaze. For the glaze, whisk together powdered sugar and coconut milk in a small bowl. Drizzle glaze over scones.
Shopping List (based on this original recipe)
1/2 cup sugar 
1/3 cup sweetened shredded coconut 
3 cups flour 
1 Tbsp baking powder 
1 tsp salt 
1 can full fat coconut milk (1 1/2 cups)
1/8 tsp pure coconut extract 
1 cup (or so) frozen blueberries
1/4 cup finely sliced basil (optional)

1/2 cup powdered sugar, sifted 
2 Tbsp full fat coconut milk 
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