Ingredients

The following ingredients have 12 Servings
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 6 tablespoons chilled unsalted butter (, cut into 1/4-inch cubes)
  • 3/4 cup sweetened shredded coconut flakes (, divided)
  • 1 cup (about 6 ounces) fresh blueberries
  • 1 cup unsweetened almond milk
  • 3 cups powdered sugar
  • 1/2 teaspoon vanilla
  • 1/4 cup crushed almond pieces

Instruction

  • Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
  • In a large mixing bowl, combine flour, baking powder, sugar, and salt. Add butter and cut in with a pastry blender (or your hands) until mixture resembles crumbs.
  • Toss in a 1/2 cup of the coconut flakes and all of the blueberries; coat lightly with the flour mixture.
  • Add 3/4 cup of the almond milk and stir gently until the mixture just begins to come together and form a soft dough. (Do not knead or over mix the dough.)
  • Turn dough out onto a floured surface and pat into a 1-inch thick circle. (If dough is very sticky, sprinkle with just a hint of flour.)
  • Using a sharp knife, cut into 8 triangles.
  • Gently transfer scones onto prepared baking sheet with a spatula; bake 16-18 minutes or until cooked through and golden.
  • Remove scones from the oven and transfer to a cooling rack; cool for about 10 minutes.
  • In the meantime, make glaze by whisking together the remaining 1/4 cup almond milk, powdered sugar, and vanilla, until smooth and pouring consistency. (If glaze is too thick, add a bit more milk. If it’s too thin, add more powdered sugar.)
  • In a small bowl, toss together the remaining 1/4 cup coconut flakes and 1/4 cup almond pieces.
  • Generously drizzle scones with the glaze and immediately sprinkle with the coconut/almond mixture - the glaze will dry pretty fast!
  • Eat and enjoy!