blueberry and coconut scones. #DonnaHay

It’s like soda bread or damper…. actually it’s just a great big scone !
Easy and kind of healthy …it’s a nice mix of dried and frozen blueberries.
You can use raw sugar if you don’t have coconut sugar…adulterated from Donna Hay

You need for about 8 fashionista:

2 cups (320g) wholemeal self-raising (self-rising) flour, plus extra for dusting
⅓ cup (45g) coconut sugar or sugar.
20g cold unsalted butter, chopped
⅓ cup (65g) dried blueberries
¼ cup (20g) shredded coconut
1⅓ cups (330ml) buttermilk
1 teaspoon vanilla bean paste or vanilla essense.
1 cup (160g) frozen blueberries

• Preheat oven to 200°C (400°F).
• Place the flour and sugar in a large bowl and mix to combine.
• Add the butter and, working quickly, use your fingertips to rub the butter into the flour mixture until the mixture resembles fine breadcrumbs.
• Add the dried blueberries and coconut and stir to combine.
• Make a well in the centre, add the buttermilk and vanilla, and use a butter knife to gently mix the dough until almost combined.
• Add the frozen blueberries and mix to just combine.
• Line a large baking tray with non-stick baking paper and lightly dust with extra flour.
• Turn the dough out onto the tray.
• Using lightly floured hands, bring the dough together and flatten out into a 20cm round.
• Using a sharp knife, cut into 8 pieces.
• Cook for 25–30 minutes or until golden brown.
• Serve with lashings of butter !