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Blueberry Coconut Scones

Buckwheat blueberry scones with shredded coconut and maple — lightly sweet, and lovely served with jam and cream.

Makes 8Baking
Blueberry Coconut Scones recipe card
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Ingredients

  • 180g organic buckwheat flour*
  • 1 tsp baking soda*
  • Pinch of salt*
  • 40g butter, diced
  • ⅓ cup shredded coconut*
  • 3 tbsp maple syrup*
  • ½ cup almond milk*
  • ⅓ cup plain yogurt
  • 1 cup blueberries

Method

  1. 1Preheat oven to 170°C.
  2. 2Combine the buckwheat flour, baking soda and salt in a bowl. Whisk together.
  3. 3Add the diced butter to the dry ingredients and, using a fork, cut the butter into the flour until it becomes a crumbly consistency.
  4. 4Add the maple syrup, milk, yogurt and shredded coconut and stir gently. Add the blueberries and gently stir. You may need to use your hands to knead and ensure everything is combined.
  5. 5On a lined baking tray, form the dough into a circle that's about an inch deep all around. Score into 8 equal slices.
  6. 6Bake for 15 minutes or until light brown.
  7. 7Serve with jam and cream.

Ingredients marked with an asterisk (*) can be found in the Wholefoods section at Trader & Co.