Blackberry, Lime & Coconut Scones {vegan, GF}Do you have a recipe or flavour combination that you just love but just doesn’t seem to hit a nerve with customers? A year ago, when I was selling at weekly markets, there were several muffin flavours that I loved but for reasons unknown just did not sell. One of these was Blackberry, Lime and Coconut. Now, we all know that lime and coconut belong together. What some folks don’t realise is that blackberries are the perfect complement to both. I thought I was the only person who knew this, until I spied a photo on Instagram.

LimesBlackberriesScone Dough

So many of my recipe ideas come from scrolling through Instagram. It’s my favourite past-time. I see a photo, I start drooling and I think, “I can make that”. Sometimes I follow the bouncing ball to the original post; sometimes I just change it in my mind. This is one of the latter. After making copious versions of Irish Soda Bread, I had a tried and true scone recipe, the perfect vehicle for any number of fruits and flavours. So, when I spied Pastry Affair’s recipe for Blackberry Coconut Scones, I knew exactly how I wanted to tweak them.

Blackberry, Lime & Coconut Scones {vegan, GF}Blackberry, Lime & Coconut Scones {vegan, GF}Blackberry, Lime & Coconut Scones {vegan, GF}

Now, although I have about ten different types of flour in my store cupboard, I am aware that many people do not. So, when adapting this recipe from bread to scones, I condensed all the various starches and flours into one easy fix: a cheap supermarket blend. After all, it has rice flour, maize and tapioca starch, plus xanthan gum. I could buy all of those separately, or just sub with a trusted brand. And finally, don’t leave out the almond flour. It makes for a lighter, softer scone, and when all’s said and done, isn’t that what we really want?

Blackberry, Lime & Coconut Scones {vegan, GF}Blackberry, Lime & Coconut Scones {vegan, GF}Blackberry, Lime & Coconut Scones {vegan, GF}Other recipes featuring lime and coconut:
Lime & Coconut Cake
Vegan Lime & Coconut Cupcakes
Kiwifruit, Lime & Coconut Slice
Raw Lime Pistachio & Coconut Truffles

Blackberry, Lime & Coconut Scones {vegan, GF}

Makes 8 scones

¼ cup plant milk
2 teaspoons lime juice
1 ½ cups plain (all-purpose) gluten-free flour
¼ cup almond flour (blanched almond meal)
¼ cup moist coconut flakes
¼ cup caster (super-fine) sugar
2 teaspoons baking powder
½ teaspoon bicarb (baking) soda
¼ teaspoon salt
50g (¼ cup) cold margarine
½ cup plain coconut yoghurt
2 teaspoons finely grated lime zest
150g fresh or frozen blackberries

Lime Glaze
½ cup (62 g) pure icing (confectioners’) sugar
2 teaspoons lime juice

Preheat oven to 200C/400F° with a rack set in middle of oven. Place pizza stone on rack and line a flat baking tray with baking paper and set aside.

In a small bowl, add lime juice to ¼ cup of milk and set aside to curdle. If it is necessary to add more milk to the dough later, simply add additional un-curdled milk.

In a large bowl, sift together the flours, sugar, baking powder, bicarb (baking) soda, and salt.

Using a pastry cutter (or your fingers), cut the cold margarine into the bowl with the flour mixture until a fine pebbly meal is made. Add yogurt, curdled milk, blackberries and lime zest and mix gently with a butter knife until a sticky dough is formed. If the dough is dry or at all crumbly, add more milk (up to ¼ cup) and mix until the dough holds together well and resembles scone dough – sticky, thick and slightly wet.

Turn out dough onto a lightly floured surface and form into a disk roughly 1-inch thick. Cut the dough into 8 wedges and move to a baking sheet. Bake for at 220 degrees C for 5 minutes, then reduce heat to 200 for 10 to 15 minutes or until the edges take on a light golden colour. They should sound hollow when tapped. Allow scones to cool completely before glazing.

To make the glaze, whisk together all ingredients a small bowl. Using a spoon, drizzle glaze over cooled scones. Allow at least 15 minutes for the glaze to set before serving.

Adapted from a Pastry Affair


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