Lemon and Blueberry Scone Loaf

Shopping list

• 300 g self-raising flour

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• 100 g caster sugar

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• 2 tsp baking powder

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• 80 g coconut oil — melted

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• 200 ml unsweetened almond milk

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• 1 piece lemon — juice and zest

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• 150 g fresh blueberries

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• 100 g icing sugar — for the drizzle

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Step by step

1. 1

   Preheat your oven to 180°C (160°C fan) and line a 900g loaf tin with baking parchment.

2. 2

   In a large mixing bowl, combine the self-raising flour, caster sugar and baking powder.

3. 3

   In a jug, whisk together the melted coconut oil, almond milk, and the lemon zest and juice.

4. 4

   Pour the wet ingredients into the dry and stir gently until just combined. Do not overmix.

5. 5

   Fold in the blueberries carefully, reserving a few to press on top if you like.

6. 6

   Spoon the batter into the prepared loaf tin and smooth the surface. Press the reserved blueberries gently on top.

7. 7

   Bake for 45– 50 minutes, or until a skewer inserted into the centre comes out clean and the top is golden.

8. 8

   Leave to cool in the tin for 10 minutes, then turn out onto a wire rack.

9. 9

   For the drizzle, mix the icing sugar with 1–2 tablespoons of lemon juice until smooth and pourable. Drizzle over the cooled loaf.

10. 10

    Slice and serve. Store in an airtight container for up to three days.