Coconut oil is a fantastic alternative to butter in baking. It provides a rich flavor and helps create a tender, flaky texture in baked goods. Moreover, using coconut oil makes these scones vegan-friendly, catering to those following a plant-based diet.

Benefits of Coconut Oil

Healthier Fat Source: Coconut oil contains medium-chain triglycerides (MCTs), which can be metabolized differently than other fats.
Rich Flavor: It adds a subtle coconut flavor to your baked goods, enhancing the overall taste.
Versatile: Coconut oil can be used in a variety of recipes, from savory dishes to sweet treats.

To make these scones, you'll need the following ingredients:

2 cups all-purpose flour (can substitute with whole wheat or gluten-free flour)
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup granulated sugar (or coconut sugar for a healthier option)
1/2 cup frozen coconut oil (grated, for best results)
3/4 cup almond milk (or any plant-based milk)
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries (do not thaw if using frozen)
Optional: Zest of 1 lemon for added flavor

Step 1: Prepare the Dough

Preheat the Oven: Start by preheating your oven to 400°F (204°C) and lining a baking sheet with parchment paper.

Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until well combined.

Incorporate Coconut Oil: Grate the frozen coconut oil into the dry mixture. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

Add Wet Ingredients: Pour in the almond milk and vanilla extract, mixing until just combined. Be careful not to overmix; the dough should be somewhat shaggy.

Fold in Blueberries: Gently fold in the blueberries, ensuring they are evenly distributed throughout the dough.

Step 2: Shape and Bake

Form the Scones: Turn the dough onto a lightly floured surface and knead it gently just a few times. Pat the dough into a circle about 1 inch thick. Cut into 8 wedges or use a biscuit cutter to create rounds.

Chill Before Baking: For best results, place the shaped scones in the freezer for about 10-15 minutes. This helps them maintain their shape while baking.

Bake: Place the chilled scones on the prepared baking sheet and bake for 22-26 minutes, or until golden brown on top.

Step 3: Cool and Serve

Once baked, allow the scones to cool on a wire rack for at least 15 minutes. These scones are perfect on their own or can be drizzled with a simple glaze made from powdered sugar and almond milk.

Use Cold Ingredients: Ensure your coconut oil is cold and solid for the best texture.
Don’t Overmix: A shaggy dough is ideal for achieving flaky scones.
Experiment with Flavors: Feel free to add spices like cinnamon or nutmeg, or substitute blueberries with other berries like raspberries or blackberries.

Coconut oil blueberry scones are not only delicious but also a healthier alternative to traditional scones made with butter. With their tender, flaky texture and burst of flavor from the blueberries, these scones are sure to become a favorite in your household. Whether enjoyed for breakfast, as a snack, or served at brunch, they are a delightful treat that everyone will love. Try this recipe today and enjoy the goodness of coconut oil in your baking!