Make your mom (or yourself!) these insane almond blueberry scones
Moms and baking kind of go hand in hand…which is why one of the perfect ways to treat your mom is to bake her something delicious. After all, she likely spent a lifetime baking treats for you!
I created this recipe for the brunch I hosted at the Dig In St Albert festival a couple of weekends back and they were a huge hit. So I thought they would be perfect to share as we all shore up our brunch plans for the weekend!
Scones are a great treat but they aren’t usually known for their health benefits. I used a combination of almond meal and coconut flour, making them rich in protein and fibre (take that, bake shop!) and using chia seeds in place of eggs bumps up the healthy fat quotient. Of course, there is no point in all of this unless they are delicious…and believe me, these scones taste like 100% awesome, 0% compromise. They just may become a weekly staple in your house!
Almond Wild Blueberry Scones
Ingredients
- 2 tablespoons ground chia or flax, (learn the benefits of ground chia seed)
- 2 ½ cups almond flour, (I used Bob's Red Mill)
- ¼ cup coconut flour
- 2 teaspoons baking powder
- ¼ teaspoon cinnamon
- ⅛ teaspoon cardamom
- pinch salt
- ⅓ cup coconut oil , chilled 15 minutes so it is firm
- ¼ cup pure maple syrup
- 1 teaspoon pure vanilla extract
- ½ cup fresh or frozen small wild blueberries , or chopped dried cherries
Instructions
- Preheat oven to 325°F (160°C). Line a baking sheet with parchment and set aside.
- Prepare the chia eggs first: Mix ground chia with 6 tablespoons (90ml) hot tap water in a small bowl and set aside for 5 minutes to thicken.
- In a medium bowl, combine almond flour, coconut flour, baking powder, cinnamon, cardamom and salt.
- Add chilled coconut oil and combine with pastry cutter or fingers until the mixture has a crumbly texture.
- Next add the wet ingredients: chia eggs, maple syrup and vanilla. Mix into a soft sticky dough (get your hands dirty...they work best!). Add the berries and gently work to distribute in dough.
- Form dough into a ball using hands and flatten out to a circle roughly 3 cm (1 inch) thick. Cut into 6 classic scone wedges or use a 2 or 3 inch round cutter to cut into rounds.
- Place on a baking tray and bake for 20 – 25 minutes or until golden on bottom. The scones will not brown much on top.
- Remove from the oven and cool completely – they will be very delicate at first and firm up when at room temperature. Serve alone or with butter or whole fruit jam. Best eaten fresh or kept on counter for 1-2 days.
8 Comments on “Make your mom (or yourself!) these insane almond blueberry scones”
I think I’m missing something. I don’t see chia seeds in your ingredients list, but it’s referred to in your instructions. Please help!
Hi Dianna!!
Thank you so much…I just saw that there were some errors introduced when we migrated this recipe into the new printable format. 100% edited and ready for baking now!
I appreciate it,
Desiree
These came together beautifully and had a lovely flavour! Though the texture was delicate, it was also a bit more fibrous than I expected – is that from the coconut flour? Or maybe my almond flour was coarser than yours – I used Costco’s almond flour.
That is the coconut flour…these scones actually have a sneaky amount of fibre, despite their white appearance! They won’t have the same melt-in-mouth consistency that white flour does because of the fibre and protein content. I use the Costco flour too.
Chia seeds are the number one ingredient on the list. They are ground, I used my coffee grinder.
I would like to know how many calories each cookie is.
Blueberries do not sit well. I just pressed them in.
Otherwise it’s delicious! Thank you
I am glad you liked them! I don’t do calorie counts on my food as I feel it takes away from a focus on whole food cooking. If you like, chronometer is an effective app for tracking nutrient intake. Hope this helps!
Hi Desiree I love these scones they are flaky and taste delicious I have made them several times and I omitted the cardamons and added lemon zest, so delicious. The basic recipe is so versatile you could possibly add herbs and cheese, for a savoury taste. I am so grateful for a treat that isn’t loaded with fats and sugar just love them looking forward to sampling the rest of your recipes keep up the good work
Thank you so much Rita! I really love this recipe…and haven’t thought to try them savoury yet!