Scone recipe easily adaptable to what’s on hand

Sometimes I get the baking bug when I don’t have an egg in the house, I’m out of milk and the grocery store is closed or seems far away.

When that happens, I usually make these scones – or some variation of them.

Coconut milk takes the place of eggs and dairy milk. Almond milk could work, too. Sometimes, for a denser scone, I use coconut cream.

If you want more coconut flavor, add ½ or ¾ cup shredded coconut flakes or toasted shredded coconut flakes to the batter. You could add another ½ cup to the glaze, too.

This version isn’t vegan; I use butter. But coconut oil could take its place to make these scones vegan-friendly.

Of course, you don’t have to use blueberries. The batter offers a versatile base for just about whatever you might want to throw in there. Raspberries, strawberries, huckleberries or mixed berries would be fine, too. This time of year, why not try dried cranberries and orange peel, apples and pecans, or the original scone studding agent: dried currants?

Sometimes, I like to add a bit of lavender or lemon zest and pinch of white pepper and nutmeg.

These light and tender scones come together quickly and don’t take too long in the oven. I’ll bake them late on a Friday or Saturday night so I can sleep in the next morning and only have to worry about glazing them before brunch, where they’ve been a hit.

With Thanksgiving on Thursday, you might make these scones late Wednesday for a light holiday breakfast the next morning. You’ll save plenty of time and room for the turkey – not to mention dessert.

Blueberry Scones with Almond Glaze

For the scones

2 ½ cups all-purpose flour

1 tablespoon baking powder

3 tablespoons granulated sugar

1/2 teaspoon salt

6 tablespoons chilled unsalted butter, cut into 1/4-inch cubes

1 (14-ounce) can coconut milk, divided

1 ½ to 2 cups frozen blueberries

For the glaze

3 cups powdered sugar

1 teaspoon vanilla

1/2 cup silvered or sliced almonds

Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper.

In a large mixing bowl, combine flour, baking powder, sugar and salt. Add butter, blending with your hands, until mixture resembles crumbs. Add blueberries, gently coating with flour mixture. Gently and little by little, mix in about 8 or 9 ounces of the coconut milk. Be careful to not over mix.

Turn out dough on a floured surface and pat into 2 (1-inch thick) circles. With a sharp knife, cut the circles in half and then quarters. Then, cut each quarter in half.

Place scones on prepared baking sheets and bake 18 to 20 minutes or until cooked through and golden.

Meantime, make the glaze. In a small mixing bowl, whisk together remaining coconut milk, powdered sugar and vanilla. Stir in almond slices or slivers.

Once scones are cooled, drizzle with the glaze.

Yield: 16 scones