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When you start out writing about food you’re forced to try a lot of different concoctions. Some are good and some… not so much, but these blueberry scones are the bomb! Using oat and almond flour gives these scones a bit of a nutty taste which goes really well with blueberries, and yet they still stay fluffy and light, so do yourself a flavour favour and give these a try.

Blueberry Scones
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Blueberry Scones

Course: BreakfastCuisine: VeganDifficulty: Easy
Servings

8

servings
Prep time

20

minutes
Cooking time

20

minutes
Total time

40

minutes

Ingredients

  • 1 1/2 tsp of chia seeds and 1 1/4 Tbsp of water (chia egg)

  • 1/3 cup of oat milk

  • 3/4 cup of corn or potato starch

  • 1 1/4 cup of almond flour

  • 1/2 cup of oat flour

  • 2 1/2 tsp of baking powder

  • 2 1/2 Tbsp of brown sugar

  • 1/4 tsp of salt

  • 3 Tbsp of coconut oil

  • 1/4 cup of blueberries (fresh or frozen)

Directions

  • Preheat the oven to 400° F.
  • In a small mixing bowl, stir together the chia and water and let stand for 10 minutes.
  • Add the oat milk to the chia egg bowl.
  • In a large mixing bowl add the starch, almond flour, oat flour, baking powder, sugar and salt and mix well.
  • Add the coconut oil in it’s solid form to the large mixing bowl and use a fork to “cut” it into the mixture until only small pieces remain.
  • Stir the chia egg once more and slowly add it to the large bowl a little at a time. The dough should not be crumbly nor sticky. You can adjust by adding oat flour or water as needed although we don’t find this is necessary.
  • Mix in the blueberries and stir until well distributed.
  • Transfer the dough to a floured surface and form the dough into a 1″ thick disk.
  • Cut the disk into 8 pie shaped pieces and transfer to a prepared baking sheet.
  • Bake for 20 minutes or until the scones begin to brown on the edges.
  • Let cool before enjoying.

Notes

    Bet You Can’t Eat Just One… Blueberry Scones
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