Sonia here. These scones were really good. I cooked them just a couple of minutes too long and I cut them in triangles instead of circles, but we really liked these. I think I will try different flavors using this recipe as well.
Blueberry & Coconut Scones with Lemon Zest
3 cups all purpose flour
1/2 cup sugar
2-1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
Zest of one lemon
3/4 cup chilled unsalted butter, cut into 1/2-inch pieces
1 cup frozen blueberries
1 cup sweetened shredded coconut
1 cup chilled buttermilk
Preheat oven to 400°F. Line baking sheet with parchment paper. Sift flour, sugar, baking powder, salt and baking soda into large bowl. Mix in lemon zest. Add butter and rub it with fingertips until mixture resembles coarse meal. Mix in frozen blueberries and shredded coconut. Gradually add buttermilk, tossing with fork until moist clumps form. Turn dough out onto lightly floured work surface. Knead briefly to bind dough, about 4 turns. Form dough into 1-inch-thick round. Using a small biscuit cutter dipped into flour, make about 20 small round scones. Bake for about 25 minutes. Let cool slightly and serve immediately.