Tasty Low Sugar Blueberry Lemon Scones with Coconut Milk Recipe
Low Sugar Blueberry Lemon Scones with Coconut Milk are light, fluffy, and dairy-free, offering a refreshing balance of natural sweetness from blueberries and a citrusy kick from lemon. Made with coconut milk for richness, these scones are perfect for breakfast or a snack.
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Total Time: 25-30 minutes
- Yield: 8 scones
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
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)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- 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.
- In a separate bowl, whisk together the coconut milk, maple syrup, lemon zest, lemon juice, and vanilla extract.
- 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.
- Gently fold in the blueberries, being careful not to crush them. If using frozen blueberries, mix them in frozen to prevent bleeding.
- 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.
- 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.
- Let the scones cool on a wire rack for a few minutes before serving. Enjoy them warm with a cup of tea or coffee!
Notes
- For extra sweetness, you can increase the maple syrup or add more coconut sugar.
- For a more vibrant citrus flavor, add more lemon zest or a bit of lemon extract.
- Make sure not to overmix the dough to ensure the scones remain light and fluffy.
Nutrition
- Serving Size: 1 scone
- Calories: 180
- Sugar: 7g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
