• Prep Time: 15 minutes
  • Cooking Time: 20 minutes
  • Serves: 8

Lemon-Blueberry Drop Scones

  • Recipe Submitted by on

 Ingredients List

  • scones:
  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 Tbs. baking powder
  • 1/2 tsp. salt
  • 1 1/4 cups canned coconut milk, cold*
  • 1 Tbs. lemon juice
  • zest of one lemon
  • 1/2 cup blueberries**
  • coconut milk and granulated sugar (for brushing the top)
  • icing (optional):
  • 2 Tbs lemon juice
  • 1 cup confectioner's sugar


*For the coconut milk: try to find one with the highest fat content possible. The brands that I like the most are Natural Value, Chaokoh and Thai Kitchen. Quick tip: when shopping for coconut milk, shake the can. If it sounds sloshy and watery inside, put it back. That means it doesn't have enough of fatty cream. Very little to no sound is what you want to look for.

**For the blueberries: You can use fresh or frozen blueberries, but I prefer using wild blueberries because they tend to be more flavorful. I usually find Woodstock Organic Wild Blueberries at my local grocery store so that's what I buy.

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or silicone baking mat.

To make the scones, combine flour, sugar, baking powder, salt and lemon zest in a large mixing bowl. Add in the coconut milk. Gently mix with wooden spoon or rubber spatula just until it's barely holding together (do not overmix). Carefully fold in the blueberries. Drop 1/4 cup of dough onto the prepared baking sheet about 2 inches apart. Brush the tops with coconut milk and lightly sprinkle with sugar. Bake for 15-20 minutes or until golden brown.

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