I’m kind of becoming a morning person. It’s…weird.
In my middle/high school brain, I thought morning people were the grown-ups who drank coffee.
Then, in my college brain, I thought morning people were the grown-ups who drank coffee…in the morning before jobs with rules like, no jeans except on Fridays. And were happy about it.
Now, I’m fairly certain morning people are the crazy ones who wake up early for long runs. Who like their jeans and creative brains more than a 9-5 routine. (And have to-do list worth waking up for.)
Or…who live in a house with a lot of people and just want to make sure there are scones left for breakfast.
Pssst, family: there’s coconut flour, coconut oil and shredded coconut in here. (Really.)
There’s also a generous pile of fresh blueberries.
And, I’m not sure there’s much better than local berries, early morning sunshine and long runs with a dog (who sprints after squirrels and drags me with him) in the summer.
Except beating your brother to the last scone. Because you’re a grown-up with scones to eat, coffee to drink and business lady things to do before 8am. (Which is early.) Boom.
Blueberry Coconut Scones
1/2 cup coconut flour*
1/2 cup whole wheat flour
1/2 cup all purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons coconut oil, solid
1 1/2 cups milk
1/2 cup blueberries
1/4 cup (heaping) shredded coconut
Combine flours, baking powder and salt in a medium sized bowl. Using a pastry blender, or two knives, cut in solid coconut oil. When mixture resembles a coarse meal, add milk (I used almond) and egg. Stir just to moisten. Gently, fold in blueberries and shredded coconut.
Place dough on a baking sheet (ideally lined with parchment paper) and pat it into a circle that is about 1/2″ thick. Cut into 8 slices. Bake in a preheated 425° oven for 16-18 minutes.
*You could substitute all-purpose flour here if you don’t have coconut.