Blueberry Coconut Clove Scones

What's for dessert baby? Dessert. Here it comes. Blueberry scone with coconut clove. It's the most marvelous blueberry scone I've ever tasted.

Violet you're turning violet, Violet!

It happens every time; they all become blueberries.

Course Breakfast, Dessert

Cuisine American

Keyword Breakfast, Dessert

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings scones

Calories 250kcal

Author Jen

Ingredients

1½ cups spelt flour
1 cup whole wheat pastry flour
1/3 cup + 2 T cane sugar
1 Tablespoon baking powder
1/2 teaspoon ground clove
1/2 teaspoon salt
7 Tablespoons unsalted butter, cold - cut 1/4" slices
2 teaspoons pure vanilla
1/4 cup + 3T unsweetened almond milk - or any milk
1/3 cup unsweetened coconut - shredded and light toasted
1/2 cup blueberries - fresh or frozen (un-thawed)

Glaze

1/2 Tablespoon unsalted butter
1/2 teaspoon orange juice
1/2 teaspoon raw unfiltered honey
splash pure vanilla
dash cinnamon
turbinado/sanding sugar

US Customary - Metric

Instructions

On a piece of aluminum foil spread shredded coconut then place directly on the toaster oven rack. Set to medium toast. Coconut's fairly quick to brown, so keep a watchful eye. Once the coconut is golden, remove. If left on the foil, the coconut will continue to bake, so transfer to a plate or bowl to cool.
In a large mixing bowl mix flour(s), sugar, baking powder, clove and salt.
Preheat oven to 400°F. Line a large baking sheet with parchment, a Silpat or grease lightly and set aside.
* I used a Silpat to make these scones. Parchment or a light greased pan may need more or less baking time, so keep watch close to the finish time.
If helpful, for this next step cue to five minutes in this video.
In a small bowl, combine milk and vanilla. (The video shows honey too but I decided on this blog recipe)
With a pastry cutter or two knives, cut the butter into the dry ingredients making small and larger crumbs. Add liquid then mix until the dough comes together. If more liquid's needed, add a small amount at a time until ready.
Add coconut and blueberries (with the exception of about 5-7 for studding the tops). Mix well but careful to overwork : )
Pour dough onto the work surface and form into desired disk size. Cut rounds or wedges. Add to prepared baking pan, giving 1/2" space between furthest scone edge. Brush tops, then sprinkle with sugar.
Bake for 19-23 minutes or until the tops and bottoms turn toasty gold. Remove and let stand on baking sheet for few minutes, then transfer to a wire rack.
Break scone, inhale, do your thing.

Notes

Adapted from The First Mess. Do you love? I LOVE!

Not a fan of clove? How about cinnamon? Lemon or peel works great too!
Can I use all-purpose flour instead? I tried with half/ half pastry flour; the scones leaned toward meh. The texture dense and flavor was needed. If trying, I'd advise more sugar and spice, then taste the dough.
To store scones: For crunchy on the out and soft on the in - leave in plain air draped with foil/paper towel or in a cookie jar like container. For soft - store in an airtight container or wrap individually.

Nutrition