There's something about scones hot out of the oven, served with a steaming cup of coffee, that really makes a morning special. This recipe fills warm scones with sweet fruit. Served with a little butter or honey drizzled over it, and you have a delightful breakfast for a weekend morning.

This recipe calls for using coconut milk as a substitute for cow's milk. I liked the coconut milk because it has a unique lightness and sweetness. However, you can use most any type of milk — soy, almond, goat's milk or anything that suits your preference. I also added an option for using gluten-free flour, if preferred.

This recipe is adapted from How Sweet It Is.

The ingredients for strawberry-blueberry scones

Prep time: 10 minutes 

Total time: 30 minutes 

Yields: 10-12 scones, depending on the size you cut them into

Strawberry-Blueberry Scones Made with Coconut Milk

Ingredients

  • 1/2 cups chopped fresh strawberries
  • 1 cup fresh blueberries
  • 3 1/4 cups flour (for a gluten-free option, you can use Multi-Blend Flour from Authentic Foods, a cup-for-cup style gluten-free flour blend. Works perfectly.)
  • 1/2 cup granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cups cold butter, cut into pieces
  • 1 cup canned coconut milk
  • 1 teaspoon vanilla extract
Cooking directions
  1. Preheat the oven to 425 degrees Fahrenheit. In a large bowl or a food processor, combine the flour, sugar, salt, baking soda and baking powder. Pulse 3-4 times to combine. Cut in the butter until the mix forms coarse crumbs — you can use your fingers or if using a food processor, pulse about 10 times.
  2. Stir in coconut milk and vanilla extract. Stir or pulse the food processor until a dough forms. Add the strawberries and blueberries, and gently fold into the mixture with a spoon until evenly distributed. (Don't pulse the food processor or you'll chop up the berries.)
  3. Turn onto a lightly floured surface and knead gently. Divide the dough in half and pat them into two 7-inch round circles. Brush the tops of the rounds lightly with melted butter, then cut them into 6-8 wedges, or use a biscuit cutter to make circles. Place the pieces on a baking sheet lined with parchment paper.
  4. Bake for 12-15 minutes, or until just starting to turn golden. Remove the scones and allow to cool on the sheet for 2-3 minutes.
  5. Serve with a drizzle of honey over the top, or with a little peanut butter. Enjoy!
Scone doigh, with blueberries and strawberries

Baked strawberry-blueberry scones

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