Blueberry Peach Coconut Scones. Elegant little scones featuring the best of fresh summer produce and delicate coconut flavour. Perfect for brunch or an afternoon tea.
Blueberry Peach Coconut Scones.
Happy Monday! Olivia here again. I’d like to share a quick and easy scone recipe that makes the most of the summer fruit available to us.
Blueberry Peach Coconut Scones. Fruit being added to the scone mix
These scones were inspired by another recipe of Dad’s, his Apricot Coconut Scones. I love that particular recipe, and noticed a few comments asking about substituting fresh fruit instead of dried.
Apricot Coconut Scones
With that in mind, I had some fresh peaches on hand as well as a pint of blueberries, so I decided to try it out with fresh fruit.
Blueberry Peach Coconut Scones. Ready to place on the pan and bake.
The coconut flavour really complements the fruit, making for a nutty, tender vanilla scone with bursts of peach and blueberry. Be sure to be extra gentle when mixing in the fruit for best results.
Fresh or frozen peaches both work well in this simple recipe idea.
I had these ready in only about half an hour. If you’re looking for a simple but flavourful scone, this recipe is a great choice. I’m sure they would be a welcome addition to any brunch or cup of afternoon tea.
The first blueberries of the season, picked this weekend by my 80 year old Pop. (Dad’s father.)
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Blueberry Peach Coconut Scones
Blueberry Peach Coconut Scones. Elegant little scones featuring the best of fresh summer produce and delicate coconut flavour. Perfect for brunch or an afternoon tea.
Ingredients
- 1 2/3 cups flour
- 2 1/2 tsp baking powder
- 3 tbsp sugar
- 4 tbsp very cold butter
- 1/3 cup dried unsweetened coconut
- 1/2 cup milk
- 1 egg
- 1 tsp vanilla extract
- 2 small peaches, pitted and diced
- 1/2 cup blueberries, fresh or frozen
Instructions
- Preheat oven to 400 degrees F.
- In a food processor, or simply in a bowl, pulse together flour, baking powder, sugar and salt.
- Add cold butter and 1/3 cup coconut. Pulse just until mixture resembles a coarse meal. (If you're not using a food processor, rub the butter between your fingers into the flour and coconut mixture.)
- Transfer mixture to a large bowl. Gently stir in the blueberries and diced peaches.
- Whisk together the milk, egg and vanilla. Reserve a few teaspoons of this liquid to brush on top of the scones before baking.
- Add the liquid to the dry ingredients. Quickly, but very gently, stir with a wooden spoon until a soft dough forms.
- Turn the soft dough out onto a well-floured cutting board. Lightly sprinkle the top of the dough with flour and just using your hands, form the dough into a round about ¾ of an inch thick.
- Using a 1½ inch biscuit cutter, cut out your scones and place them about 2 inches apart on a parchment-lined aluminum baking sheet.
- Re-roll the scraps and cut out the rest of the scones. Brush the tops of all the scones with the reserved milk and egg liquid.
- Bake the scones for about 12-15 minutes or until the tops of the scones are lightly browned. Cool on a wire rack.
Notes
The easiest way to achieve light, fluffy scones is to use very cold butter, work quickly, and don't over-mix your dough. These three tips really help to yield perfect scones.
Nutrition Information
Yield
18Serving Size
1Amount Per Serving Calories 97Total Fat 4gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 1gCholesterol 18mgSodium 96mgCarbohydrates 13gFiber 1gSugar 3gProtein 2g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Gay Leachman-Knight
Saturday 29th of August 2020
How much salt - not listed in ingredients