Wholesome coconut & blueberry scone

This is made as one large, round scone to make things quick and easy. The recipe uses wholemeal spelt flour and coconut sugar but it would be fine to use another sugar, such as brown sugar, and regular wholemeal flour – but use slightly less or the mixture will be dry (spelt flour contains more moisture). Honey and coconut yoghurt make the perfect sweet and creamy topping.

1 cup plain flour

1 cup wholemeal spelt flour

2 tbsp coconut sugar

1⁄4 cup desiccated coconut

1⁄2 tsp salt

2 tsp baking powder

100g butter, chopped

1⁄2 cup cream

2 eggs

1 lemon, finely grated zest

3⁄4 cup blueberries, fresh or frozen (unthawed) 1 egg, beaten for basting

1⁄2 cup coconut chips

Icing sugar for dusting

Coconut yoghurt and liquid honey to serve

Heat oven to 200C and set an oven rack just below the middle of the oven.

Place flours, sugar, coconut, salt, baking powder and butter in a food processor and pulse until mixture resembles breadcrumbs. Tip into a mixing bowl.

In a separate bowl, whisk together cream, eggs and lemon zest. Add this mixture to the dry ingredients and fold together until almost combined then gently mix in blueberries.

Turn out dough on a lightly floured bench and press into a 15-20cm circle. Place on a lined baking tray and score into wedges with a knife. Brush with beaten egg and sprinkle with coconut chips.

Bake 20-25 minutes or until golden (allow a little extra cooking time if using frozen berries). Serve dusted with icing sugar and topped with coconut yoghurt and a drizzle of honey.

Serves 6-8