Why You’ll Love This Recipe

These scones are a lighter, healthier version of a classic treat. By using coconut milk and reducing the sugar, you get a softer, melt-in-your-mouth scone that still has a delicious sweetness from the blueberries. The bright lemon zest and juice bring a fresh, citrusy kick that complements the natural flavors perfectly. Whether you’re following a low-sugar diet, avoiding dairy, or just looking for a tasty, guilt-free snack, these scones are the answer. They’re simple to make and perfect for a wholesome breakfast or tea time.

Ingredients

1 1/2 cups all-purpose flour (or whole wheat flour for a healthier option)
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons coconut oil (or vegan butter), cold and cut into small pieces
1/4 cup unsweetened coconut milk (or any milk of your choice)
2 tablespoons maple syrup (or sweetener of your choice)
1 teaspoon lemon zest
1 tablespoon lemon juice
1/2 cup fresh or frozen blueberries (do not thaw if using frozen)
1 teaspoon vanilla extract
1 tablespoon coconut sugar or sweetener (optional, for sprinkling on top)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven:

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Prepare the dry ingredients:

In a large bowl, whisk together the flour, baking powder, and salt. Set aside.

3. Cut in the coconut oil:

Add the cold coconut oil (or vegan butter) into the dry ingredients. Use a pastry cutter, fork, or your fingers to cut the coconut oil into the flour mixture until it resembles coarse crumbs.

4. Mix the wet ingredients:

In a separate bowl, whisk together the coconut milk, maple syrup, lemon zest, lemon juice, and vanilla extract.

5. Combine the wet and dry ingredients:

Pour the wet ingredients into the dry mixture and stir gently until just combined. Be careful not to overmix. If the dough seems too dry, add a bit more coconut milk, one tablespoon at a time, until the dough comes together.

6. Add the blueberries:

Gently fold in the blueberries, being careful not to crush them. If using frozen blueberries, mix them in frozen to prevent bleeding.

7. Shape and cut the dough:

Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Pat the dough into a circle about 1 inch thick. Use a sharp knife to cut the dough into 8 wedges, or use a round cookie cutter for round scones.

8. Bake the scones:

Place the scones onto the prepared baking sheet, spaced slightly apart. If desired, sprinkle a little coconut sugar on top of each scone for a touch of sweetness and a nice texture. Bake for 12-15 minutes or until the scones are golden brown and cooked through.

9. Cool and serve:

Let the scones cool on a wire rack for a few minutes before serving. Enjoy them warm with a cup of tea or coffee!

Servings and Timing

Servings: 8 scones
Total time: 25-30 minutes

Variations

Gluten-Free: Use a gluten-free all-purpose flour blend in place of regular flour to make these scones gluten-free. Make sure to add xanthan gum if your flour blend requires it.
Add-ins: Feel free to add chopped nuts (like almonds or walnuts), shredded coconut, or even dark chocolate chips for extra flavor and texture.
Vegan Version: The recipe is already dairy-free, but to make it fully vegan, ensure you use a plant-based milk like almond milk or oat milk and a vegan butter substitute for the coconut oil.
Zesty Flavor: Add more lemon zest or a bit of lemon extract for an extra citrusy kick.

Storage/Reheating

Storage: Store leftover scones in an airtight container at room temperature for up to 2-3 days. They’re best enjoyed fresh, but they will keep for a couple of days.
Freezing: These scones freeze well. To freeze, wrap each scone in plastic wrap and place them in a freezer-safe bag. They’ll last up to 1 month. To reheat, simply place them in a preheated oven at 350°F (175°C) for 5-7 minutes until warmed through.

FAQs

1. Can I use a different milk instead of coconut milk?

Yes! You can use any non-dairy milk like almond milk, soy milk, or oat milk. Just make sure to choose one that’s unsweetened for the best flavor balance.

2. Can I make these scones sweeter?

Yes, you can increase the maple syrup or add a bit more coconut sugar if you prefer sweeter scones. You can also drizzle them with a light glaze made from powdered sugar and lemon juice for added sweetness.

3. Can I use other fruits besides blueberries?

Absolutely! You can use raspberries, blackberries, or chopped strawberries in place of blueberries. Just be sure to adjust the quantity according to the size and sweetness of the fruit.

4. Can I make these scones without coconut oil?

Yes! You can substitute coconut oil with vegan butter or any neutral oil (like sunflower oil), though coconut oil adds a nice subtle flavor.

5. How can I make these scones fluffier?

To make the scones fluffier, make sure not to overwork the dough. The key is to gently mix the dough and avoid over-mixing, as this can make the scones dense. Also, make sure your baking powder is fresh for optimal fluffiness.

6. Can I make these scones ahead of time?

Yes! You can prepare the dough, shape it, and store it in the fridge for up to 24 hours before baking. This can help the flavors meld together and make the scones even better.

7. Can I use regular sugar instead of maple syrup?

Yes! You can use regular granulated sugar or any sweetener of your choice. Maple syrup gives a lovely flavor, but other sweeteners will work as well.

8. How do I know when the scones are done?

The scones are done when they are golden brown on the edges and a toothpick inserted into the center comes out clean. Keep an eye on them as they bake, as oven temperatures can vary.

9. Can I skip the lemon?

Yes! If you’re not a fan of lemon, you can leave it out or replace it with a different citrus like orange zest, or you can simply add vanilla extract for a more neutral flavor.

10. Can I make these scones gluten-free?

Yes! You can use a gluten-free flour blend. Just make sure it’s one that’s designed for baking, as gluten-free flours can behave differently from regular flour.

Conclusion

These Low Sugar Blueberry Lemon Scones with Coconut Milk are the perfect treat for anyone looking for a healthier twist on a classic scone. With minimal sugar and the creamy richness of coconut milk, these scones are light, flavorful, and easy to make. Whether you enjoy them for breakfast, brunch, or a light snack, they’ll surely become a favorite! The combination of blueberries, lemon, and coconut creates a refreshing, sweet flavor that’s irresistible. Enjoy them with your favorite beverage and savor the goodness!

Why You’ll Love This Recipe

Ingredients

Directions

1. Preheat the oven:

2. Prepare the dry ingredients:

3. Cut in the coconut oil:

4. Mix the wet ingredients:

5. Combine the wet and dry ingredients:

6. Add the blueberries:

7. Shape and cut the dough:

8. Bake the scones:

9. Cool and serve:

Servings and Timing

Variations

Storage/Reheating

FAQs

1. Can I use a different milk instead of coconut milk?

2. Can I make these scones sweeter?

3. Can I use other fruits besides blueberries?

4. Can I make these scones without coconut oil?

5. How can I make these scones fluffier?

6. Can I make these scones ahead of time?

7. Can I use regular sugar instead of maple syrup?

8. How do I know when the scones are done?

9. Can I skip the lemon?

10. Can I make these scones gluten-free?

Conclusion

Tasty Low Sugar Blueberry Lemon Scones with Coconut Milk Recipe

Ingredients

Instructions

Notes

Nutrition