Afternoon tea and scones have become a simple pleasure for life Upstate. My neighbor makes the best blueberry scones and agreed to share the recipe.

Blueberry Scones

Ingredients:

• 3 cups all purpose flour (375g)
• 1/2 cup sugar (100g)
• 2 tablespoons baking powder
• 1/2 teaspoon salt
• 1/2 cup butter (112g) fridge cold, cut into cubes
• 3/4 cup canned & unsweetened coconut cream (180ml)
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups fresh blueberries (188g)

Lemon Glaze

• 1 cup powdered sugar (120g)
• 1 1/2 tablespoons freshly squeezed lemon juice

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Sift all purpose flour into a mixing bowl and add sugar, baking powder and salt. Mix together.
3. Add butter and use your fingers to mix it in until crumbly.
4. Add coconut cream and vanilla extract and mix until a dough forms.
5. Add the blueberries and fold them in.
6. Flour your hands and move the dough onto a flour dusted surface. Form it into a disc shape.
7. Use a sharp knife to cut it into 8 wedges (the same way you would cut a pizza). Place the wedges onto a parchment lined baking sheet.
8. Brush the tops of the scones with coconut cream (or non-dairy milk) and then refrigerate for 15 minutes while the oven preheats.
9. Bake the scones for 22 minutes until golden on top.
10. Meanwhile, add powdered sugar and lemon juice to a bowl and mix together into a glaze.
11. Let the scones cool for at least 15 minutes before adding the glaze. They should be warm to the touch, but not so warm that the glaze will melt off.
12. Drizzle the glaze over the scones with a teaspoon. Serve immediately.

We have our scones with a cup of Harney & Sons tea as an afternoon snack. Enjoy!