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!
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
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
Nutrition
Other Notes
We have 2% milk or vanilla soy milk in our house. Can I sub one of these for the almond milk?
Hi Julie – the 2% milk would be fine!
I really love how you replace regular milk with almond milk here! I bet it adds a delicious flavor without that fake almond extract taste that takes some getting used to. I’d love to try these!
Yummy scone!
I feel like working on an assembly line could be cool for a day or two…but then I really think we would get SO BORED. And we’d probably miss sunlight a whole lot.
THESE SCONES. So many things to love about them.
I need that milk!! What an amazing scone. Pinned!
Would you believe I’ve never made scones!
Whaaaaaat? No, I seriously cannot believe that. Get your feet wet with these, Pam!
I used to be anti-scone but I’ve SEEN THE LIGHT. It was some bacon white cheddar ones that caused my change of heart, but these ones probably would have done the trick if I hadn’t already been converted. Love the hint of coconut! Love Blue Diamond!
bacon white cheddar scones would be life changing, for sure!
These look so good, my mouth is watering!
Thanks, Mom! <3
omg. i want!
These are my kind of scones! I know lots of people who think scones are dry and not fun, but I definitely think these would change their mind. I love that you got to work with a brand you admire, too :)
Most people think scones are dry and tasteless, because they’ve only had a store-bought one. I thought the same thing until I made them for the first time a year ago. Nothing compares to homemade! Thanks, Sues!