Strawberry-blueberry scones made with coconut milk [Vegetarian]

Strawberry-blueberry scones made with coconut milk 

Ingredients: 
1/2 cups chopped fresh strawberries
1 cup fresh blueberries
3 1/4 cups flour (for a gluten-free option, you can use Multi-Blend Flour from Authentic Foods, a cup-for-cup style gluten-free flour blend. Works perfectly.)
1/2 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cups cold butter, cut into pieces
1 cup canned coconut milk 
1 teaspoon vanilla extract

NOW

1. Preheat the oven to 425 degrees. In a large bowl or a food processor, combine the flour, sugar, salt, baking sode and baking powder. Pulse 3-4 times to combine. Cut in the butter until the mix forms coarse crumbs -- you can use your fingers or if using a food processor, pulse about 10 times.

2. Stir in coconut milk and vanilla extract. Stir or pulse the food processor until a dough forms. Add the strawberries and blueberries, and gently fold into the mixture with a spoon until evenly distributed. (Don't pulse the food processor or you'll chop up the berries.)

3. Turn onto a lightly floured surface and knead gently. Divide the dough in half and pat them into two 7-inch round circles. Brush the tops of the rounds lightly with melted butter, then cut them into 6-8 wedges, or use a biscuit cutter to make circles. Place the pieces on a baking sheet lined with parchment paper.

4. Bake for 12-15 minutes, or until just starting to turn golden. Remove the scones and allow to cool on the sheet for 2-3 minutes.

5. Serve with a drizzle of honey over the top, or with a little peanut butter. Enjoy!