These delicious scones are kid-approved. I recently made them as an after-school snack and one of my kids said she would trade her LOL doll for another batch. I need to take her up on that…
My eldest daughter is lactose-intolerant. Initially we avoided all dairy but we’ve recently found that there are a couple of dairy foods that she can handle. Butter is one of them. I’ve tried making scones without butter but the alternatives have never been as good. This recipe swaps out the traditional milk or cream (which are no-gos for her) with coconut milk. They are absolutely delicious and it means my lactose-intolerant kid can happily devour these goodies with her sisters.
Coconut Milk Blueberry Scones
Scones are best eaten on the day they are baked. To make-ahead, prep the dough in advance and shape it into a disk, then pop it in the fridge overnight and bake the day of.
- 1 cup unbleached all-purpose flour
- 1/2 cup whole-wheat flour
- 1/4 sugar, plus more for spinkling
- 2 tsp baking powder
- 6 tbsp (3/4 stick) of cold butter, diced
- 1/2 cup coconut milk
- grated zest of one lemon
- 1/4 cup dried blueberries
- Preheat oven to 400F. Line a baking sheet with parchment paper.
- In a food processor, combine flours, sugar and baking powder.
- Add butter and pulse until butter forms pea-sized pieces.
- Add coconut milk and lemon zest. Process until just moistened.
- Mix in dried blueberries and roll out into an 8 inch disc. Sprinkle with sugar, if desired.
- Cut into 8 wedges, keeping the disc intact.
- Bake for 20 minutes until golden brown. Allow to cool.
If you don’t have a food processor simply cut the butter into the dry ingredients using a pastry blender, or forks and/or knives.