Mother’s Day at our house, is often a breakfast-in-bed affair. This year, we decided to change things up from the usual pancakes or waffles, and make scones.
The recipe is by Stella Parks and it turns out it’s vegan. Instead of cream or butter which are the typical fat in scones, it uses refined coconut oil and coconut milk. Aside from needing to use a food processor, the whole thing comes together in ten minutes, plus a mandatory 15 minute chilling period.
I didn’t taste any “coconut” flavour from these, just delicious lemon-blueberry aromas. They’re moist and tender. Certainly a lot less effort than having to freeze and grate butter like the Cook’s Illustrated blueberry scones.