Coconut Blueberry Scones Recipe

These Blueberry Scones are tender and flaky, with blueberries and sweet coconut flakes throughout and a silky glaze! Perfect for breakfast or a weekend brunch. This homemade scones recipe is so easy, you’ll be making them all the time!

My love for homemade scones runs deep! I have so many recipes that I make regularly, including my kids’ personal favorites, these Lemon Blueberry Scones and Strawberry Scones.

Most of the scone recipes that I make call for either whole milk, heavy cream, or half-n-half, but today I’m sharing these Blueberry Scones that are made with almond milk, due to so many requests! I often get comments asking if I can substitute the cream with almond milk, so I tinkered, and the answer is YES.

While I was using almond milk, I decided to add in some sweetened coconut flakes and also some crushed up roasted almonds with the glaze. Delicious!

Can I use frozen Blueberries?

My preference for these scones is using fresh blueberries because frozen blueberries release moisture you don’t want. However, frozen blueberries won’t ruin the recipe.

If using frozen, thaw the blueberries completely and then gently toss them in a little flour before adding them to the mixture. The flour will absorb some of the liquid and will help distribute the berries more evenly and also prevent them from sinking to the bottom.

Can I make these scones gluten free?

I haven’t experimented with making these scones gluten free, so I can’t vouch for results, either way. But readers have had success using gluten free flour with some of my other scones recipes, so you could try it!

Can I make these Blueberry Scones ahead of time?

You can form the dough, cover them, and then place in the refrigerator the night before baking. However, you run the risk of the dough drying out, so this is not preferred. For best results make the dough and bake right away.

How Do You Store these Blueberry Scones

Wait for scones to be completely cooled and do not glaze. Line a plastic container or baking dish with wax paper and put a layer of the scones in it. Place more wax paper on top and add another layer of scones. If they won’t be eaten within a day or so, place them in the refrigerator. Don’t put them in a ziploc bag as that will trap the moisture and make them soggy. When ready to serve, then glaze them.

Stop buying those hard, crunchy, flavorless scones at coffee shops and make them yourself, instead – they’re super easy and a gazillion times more tender and wonderful!

Try these other scones we love!

• Lemon Blueberry Scones
• Strawberry Scones
• Bruschetta Scones

I hope you love this quick and simple recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook,  Instagram,  Pinterest, and YouTube!

Homemade Coconut Blueberry Scones

These Blueberry Scones are tender and flaky, with blueberries and sweet coconut flakes throughout and a silky glaze!

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Course: Breakfast

Cuisine: American

Keyword: blueberry scones, homemade scones recipe

Prep Time: 20 minutes

Cook Time: 18 minutes

Total Time: 38 minutes

Servings: 8

Calories: 461kcal

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 3 tablespoons granulated sugar
• 1/2 teaspoon salt
• 6 tablespoons chilled unsalted butter , cut into 1/4-inch cubes
• 3/4 cup sweetened shredded coconut flakes , divided
• 1 cup (about 6 ounces) fresh blueberries
• 1 cup unsweetened almond milk , divided
• 3 cups powdered sugar
• 1/2 teaspoon vanilla
• 1/4 cup crushed almond pieces

Instructions

• Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
• In a large mixing bowl, combine flour, baking powder, sugar, and salt. Add butter and cut in with a pastry blender (or your hands) until mixture resembles crumbs.
• Toss in a 1/2 cup of the coconut flakes and all of the blueberries; coat lightly with the flour mixture.
• Add 3/4 cup of the almond milk and stir gently until the mixture just begins to come together and form a soft dough. (Do not knead or over mix the dough.)
• Turn dough out onto a floured surface and pat into a 1-inch thick circle. (If dough is very sticky, sprinkle with just a hint of flour.)
• Using a sharp knife, cut into 8 triangles.
• Gently transfer scones onto prepared baking sheet with a spatula; bake 16-18 minutes or until cooked through and golden.
• Remove scones from the oven and transfer to a cooling rack; cool for about 10 minutes.
• In the meantime, make glaze by whisking together the remaining 1/4 cup almond milk, powdered sugar, and vanilla, until smooth and pouring consistency. (If glaze is too thick, add a bit more milk. If it’s too thin, add more powdered sugar.)
• In a small bowl, toss together the remaining 1/4 cup coconut flakes and 1/4 cup almond pieces.
• Generously drizzle scones with the glaze and immediately sprinkle with the coconut/almond mixture - the glaze will dry pretty fast!
• Eat and enjoy!

Notes

The glaze makes enough to completely coat the tops of these scones, or you can just drizzle a little on top and you'll have some left over.

Nutrition

Calories: 461kcal | Carbohydrates: 82g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 23mg | Sodium: 213mg | Potassium: 259mg | Fiber: 3g | Sugar: 54g | Vitamin A: 272IU | Vitamin C: 2mg | Calcium: 121mg | Iron: 2mg

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