Blueberry Scones
Servings: 8 Scones | Time: 30 minutes
Satisfy your early-morning sweet tooth with these delicious treats. Substitute blueberries with strawberries or raspberries with lemon zest, if desired. Two of these bad boys keep you just under 400 calories for you breakfast, provide some great carbs to kick off your day, and satisfy your early craves.
10 minutes to prep, 20 minutes to cook
Preheat the oven to 475°F (275°C). Lightly grease a baking sheet (or parchment paper).
Mix the flour, baking powder, oats, and salt in a medium-sized bowl. Add the coconut oil and mix well. Fold in the blueberries. Add the almond milk and lemon juice and mix with a fork until it forms a ball of dough. Do NOT over-mix.
Split the dough into two balls. Spread one ball of dough into a circle on one end of the sheet (it should be 1 inch thick). Use a knife to cut the circle into 4 wedges. Repeat with the second ball of dough.
Bake for 20 minutes, or until a toothpick can come out clean after being inserted and the scones are golden brown. Serve warm. Toast any leftovers before serving.
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Ingredients
1 cup (150 grams) of whole wheat flour
3/4 cup (60 grams) of old-fashioned rolled oats
1/2 teaspoon of baking powder
1/2 teaspoon of salt
1 cup (150 grams) of blueberries, thawed and drained if frozen
3 tablespoons of solid coconut oil
3/4 cup (184 ml) of almond milk
1 tablespoon of fresh lemon juice
2 teaspoons of raw or granulated sugar
