I love the simple combo of blueberry, coconut and white chocolate.
Combining them with oats and yoghurt only gives me an excuse to eat them for breakfast- so a sneaky Friday treat is these delicious blueberry, coconut and oat scones. They are also delicious with a cup of tea in the afternoon. There is no added sugar, but I threw in some white chocolate to pump up the sweetness, the blueberry pops in with a slight tang to round it all off nicely.
recipes , styling and snap by Sydney Food stylist Jane Collins
blueberry, coconut and oat scones
prep time 20 minutes
cooking time 20 minutes
1 ¾ cups self-raising flour, sifted
30g coconut oil, chopped
125g punnet blueberries
½ cup rolled oats
½ cup moist coconut flakes
100g white chocolate, roughly chopped
½ cup vanilla yoghurt
½ cup milk, plus extra to brush
1 egg, lightly beaten
1 Preheat oven to very hot, 220C. Line an oven tray with baking paper.
2 Place flour into a large bowl. Rub in coconut oil, using fingertips, until all incorporated. Add blueberries, oats, coconut flakes and white chocolate. Stir to combine. Make a well in the centre. In a separate bowl, whisk milk and yoghurt together. Pour into dry ingredients. Using a flat bladed knife, mix to a soft, sticky dough.
3 Turn onto a lightly floured surface. Knead lightly. Gently roll into 8 even pieces, and shape into balls, place together on prepared tray. Brush with reserved milk.
4 Bake 15-20 minutes, until scones are golden and sound hollow when tapped. Cool on a wire rack.
sizzle tip– These scones are best beaten on the day they are made, once completely cool store in an air tight container. you can also use all yogurt instead of the half milk half yoghurt, these are more dense and intense, but equally delicious.
sizzle swap- instead of blueberries, swap for any other berry, strawberries, blackberries. Try banana, oats and coconut, and swap the white chocolate for dark.