Blueberry Lemon Scones Recipe

Ingredients

• 9 ounces all-purpose flour (about 2 cups, spooned; 255g), plus more for dusting
• 1 tablespoon baking powder
• 2 teaspoons sugar
• 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
• 2 ounces refined coconut oil (about 1/4 cup; 55g), solid but creamy (see note)
• 6 ounces fresh blueberries (1 cup; 170g)
• 1/4 ounce lemon zest (about 1 tablespoon; 7g)
• 8 ounces unsweetened, full-fat coconut milk (1 cup; 225g), shaken or stirred until homogeneous before measuring (see note)
• Toasted or turbinado sugar, to taste (optional)

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