I was never a scone person.
The first time I tried a bite of a scone my mom was eating once as a young girl, I cringed and hated it, and decided right there that I did not like scones. Mom laughed, and told me that scones were meant to be eaten dipped in a warm drink, because the hot beverage makes the unique scone-like consistency softer, and brings out its sweet flavour.
Of course, I didn’t want to dip the scone in my mom’s hot coffee when I was eight or nine.
But now, as a passionate coffee taster, I love the humble scone, and have set out to make a dairy-free and still delicious dippable scone– that is also soft and delicious on its own, because, honestly, I always think about my boyfriend when I cook or bake and how he’d like it, and I know he would not be dippin’ any dessert in a hot coffee 😉.
Anyway… these turned out DELICIOUS.
I am so happy with the results of these scones, as they are
Nutty Berry Lemon Scones
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp cream of tartar
1/4 tsp salt
1/3 cup sugar
1/2 cup coconut oil, refrigerated
1 cup canned coconut milk
2 cups frozen blueberries
2/3 cup peanut butter
2 T raw sugar
1/4 cup lemon juice
2 cups powdered sugar
1 T coconut milk
Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
In large bowl, mix flour, baking powder, baking soda, cream of tartar, salt, and sugar. Cut in coconut oil by pulling two knives opposite ways through dough, until the mixture resembles breadcrumbs. Add in coconut milk and egg, and stir until combine. You will have a soft, wet dough.
Add in blueberries and 1/2 cup peanut butter; mix well.
On a lightly floured surface, roll out your dough. Cut dough in 9-12 triangles. Arrange the scones on prepared baking trays. Brush scones with some extra coconut milk, swirl in the remaining peanut butter, and sprinkle with raw sugar.
Bake for 25 minutes, or until edges are golden brown. Allow to cool.
To make lemon glaze, mix lemon juice with powdered sugar and coconut milk. Drizzle each scone with glaze. Enjoy!