Tasty Lemon Blueberry Scones Kids Will Love in Bali, Indonesia

Step 1: Preheat and Prepare 

Preheat your oven to 200°C (390°F). Line a baking tray with parchment paper and lightly dust with flour to prevent sticking.

Step 2: Mix Dry Ingredients 

In a large bowl, sift together the flour, sugar, baking powder, salt, and lemon zest. 

Sifting ensures an even texture in the final scones.

Step 3: Cut in the Butter 

Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to rub the butter into the flour mixture until it forms pea-sized crumbs. 

Work quickly to prevent the butter from melting.

Step 4: Combine Wet Ingredients 

In a separate bowl, whisk together the coconut milk, egg, and Balinese vanilla extract until smooth. 

The coconut milk adds a subtle tropical flavor and keeps the scones moist.

Step 5: Form the Dough 

Make a well in the center of the dry ingredients and pour in the wet mixture. Using a spatula, gently mix until just combined. 

Fold in the fresh blueberries and grated coconut carefully to avoid breaking the berries.

Step 6: Shape the Scones 

Transfer the dough onto a floured surface. Gently knead it 2-3 times and pat it into a 1-inch-thick round. 

Use a sharp knife to cut the round into 8 equal wedges and place them on the prepared baking tray.

Step 7: Add the Topping 

Brush the tops of the scones lightly with coconut milk, then sprinkle with coconut sugar and lemon zest for a golden, aromatic crust.

Step 8: Bake to Perfection 

Bake the scones in the preheated oven for 18-20 minutes, rotating the tray halfway through for even baking. 

The scones are ready when their tops are golden and a toothpick inserted into the center comes out clean. Allow them to cool for 5 minutes before serving warm.