Almond Wild Blueberry Scones
Scones aren't usually a "healthy" treat, but these add protein and fibre!
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.
Notes
Large cultivated blueberries will not work in this recipe; the scones are small and without gluten to provide structure, large berries break up the dough too much.
If you don't have access to small blueberries, add dried fruit instead.