- 50 min
- Cook Time: 15 min
- Total Time: 65 min
- Yield: 16 mini scones or 8 regular scones
2 cups Simple Mills Organic Nut & Seed Flour All Purpose Baking Mix
6 tbs unsalted butter, frozen and cubed
¼ cup coconut sugar
2 ½ tsp baking powder
6 tbs milk
1 tsp vanilla extract
1 cup blueberries, fresh or frozen
Coconut butter icing
¼ cup coconut butter, melted
1 tbs coconut oil, melted
3 tbs honey
3 tbs milk
PREHEAT oven to 425º F and line a baking sheet with parchment paper.
ADD Simple Mills Organic Nut & Seed Flour All Purpose Baking Mix, coconut sugar, and baking powder into a food processor and pulse to aerate.
ADD the frozen and cubed butter and pulse until it looks like a corse meal.
WHISK together milk, egg, and vanilla extract in a separate bowl.
POUR the liquid mixture into the food processor and pulse until it starts to come together, but don’t over-process.
MIX blueberries into dough with a rubber spatula.
REMOVE the dough from the food processor and press together to form 2 disks and wrap.
PLACE in the freezer for 30 minutes-1 hour.
CUT each disk into 8 wedges and place on the prepared baking sheet.
BRUSH scones with milk.
BAKE until golden brown. 13-15 minutes for mini scones, or 20-25 for large scones.
MAKE icing while the scones are baking.
WHISK together coconut butter, coconut oil, honey, and milk.
DRIZZLE the icing over the cooled scones.
Store leftover scones in an airtight container at room temperature for 3 days, or in the freezer for up to 3 months. Warm frozen scones in the oven at 250ºF for 5 minutes