What fruit better defines summer than berries? Their sweet scent fills the air of farmers’ market where their jewel-tone colors beckon to all that pass by. We at the Clog love to eat our berries at breakfast. So, we’ve whipped up a recipe for you featuring our favorite summer fruit for our favorite meal of the day.

Blueberry Lemon Scones

Ingredients: 

• 2 cups whole wheat flour
• ½ tsp salt
• 1 ¼ tsp baking powder
• 2 ½  cups cane sugar
• Zest of 1 lemon
• 1 14 oz. can of full-fat coconut milk
• 1 cup blueberries
• ½ cup powdered sugar
• Juice of half of a lemon

Directions: 

1. Preheat oven to 425 degrees Fahrenheit.
2. Whisk together flour, salt and baking powder. Fold in lemon zest and blueberries.
3. Combine dry ingredients with can of coconut milk, making sure to mix until just combined.
4. Turn out dough onto a floured surface and fold onto itself a few times. Add more flour and fold until dough is no longer sticky. It should be in between wet and dry.
5. Flatten dough into an eight-inch square and cut into eight triangles.
6. Sprinkle sugar over top and pop into the oven for about 20 minutes.
7. While scones are baking, combine powdered sugar and lemon juice to make a glaze.
8. After you have taken the scones out of the oven, drizzle the glaze over the scones while still warm.
9. Let the scones cool and then enjoy!