SCD Blueberry Scones
- 2 eggs or 2 chia ‘eggs’ (combine 2 tbsp whole chia seeds + 6 tbsp warm water. Stir and let sit 5 min)
- 2 ½ cups almond meal
- ¼ cup coconut flour
- 2 tsp baking soda
- pinch salt
- 1/4 tsp cardamom
- 1/2 tsp cinnamon
- 1/3 cup solid coconut oil, chilled so it is firm
- 1/4 cup honey
- 1 tsp vanilla
- 1/2 cup fresh or frozen wild blueberries or Saskatoon berries
Preparation:
- Preheat oven to 325 degrees.
- Prepare the chia eggs first and set aside.
- In a medium bowl, combine almond meal, coconut flour, baking soda, salt and spices.
- Add coconut oil and work through to crumbly texture with fingers.
- Next mix the wet ingredients: chia eggs, honey, and vanilla and mix into a soft sticky dough (get your hands dirty…they work best!).
- Add the berries and work to distribute in dough.
- Form dough into a ball and flatten out to 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 covered in a Silpat or parchment.
- Bake for 20-25 minutes or until golden on bottom.
- Remove from the oven and cool – they will be very delicate at first and firm up when at room temperature.
- Serve alone or with butter or whole fruit jam.
»
- Login to post comments
