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The night before cut 2 pieces of parchment paper to line a 9.5 inch pie plate or 10 inch round cake pan.
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In a large bowl combine flour, sugar, baking powder, and salt until thoroughly mixed.
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Make a well, and add coconut cream, lemon juice, and lemon zest, and mix until just combined.
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Mix in berries.
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Place the dough in the lined pie plate, and press until evenly distributed. Cover with second piece of parchment paper.
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Freeze overnight, about 12 hours.
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The day of baking take pie plate out of fridge, and thaw 10-60 minutes (the original recipe calls for waiting 5 minutes, which I've always found way too short, so I wait 60 minutes).
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Preheat oven to 350 degrees, place dough on a cutting board, and cut 10 even wedges.
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Use leftover parchment paper to line a baking sheet, and arrange wedges on baking sheet 2 inches apart.
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Brush scones with milk, and sprinkle with turbinado sugar.
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Bake scones 30-40 minutes or until golden brown (my oven is closer to 30 minutes).