Oil-Free Blueberry Scones (Gluten-Free)
Made with almond and oat flour, these scones are a nutritious as well as deliciously healthy treat with a touch of maple syrup, chia seeds, and a pop of blueberries.
Servings Prep Time
8 scones 15 minutes
Cook Time
20 minutes
Servings Prep Time
8 scones 15 minutes
Cook Time
20 minutes
Blueberry Scones
Oil-Free Blueberry Scones (Gluten-Free)
Made with almond and oat flour, these scones are a nutritious as well as deliciously healthy treat with a touch of maple syrup, chia seeds, and a pop of blueberries.
Servings Prep Time
8 scones 15 minutes
Cook Time
20 minutes
Servings Prep Time
8 scones 15 minutes
Cook Time
20 minutes
Blueberry Scones
Ingredients
  • 1 tablespoon flax meal
  • 2 tablespoons water
  • 1 1/4 cups oat flour
  • 1 1/4 cups blanched almond flour tightly packed
  • 1 tablespoon baking powder
  • 2 tablespoons chia seeds
  • 1/2 teaspoon salt (optional)
  • 1/4 cup unsweetened plant milk
  • 3 tablespoons maple syrup
  • 1 tablespoon lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 cup blueberries fresh or frozen*
Powdered Sugar Drizzle (optional)
  • 1/2 cup Powdered sugar loosely packe
  • 1 tablespoon plant milk
Instructions
  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. Mix the flax meal with the water and set aside.
  3. Whisk oat flour, almond flour, baking powder, chia seeds, and salt in a bowl.
  4. Combine flax mixture with soymilk, maple syrup, lemon juice, and vanilla and add to the dry ingredients. Mix carefully until just combined. The dough is thick and sticky. You might need to use your hands to pull it together. Add a tablespoon or more plant milk if it’s too dry.
  5. Very gently fold in the blueberries.
  6. On a lightly floured surface, shape the scone mixture into a 7” circle. Place onto the baking sheet, cut into 8 wedges, and gently pull them apart so there’s at least an inch between them. **To make round scones, see the instructions in the recipe notes below.
  7. Bake on the middle rack for 15-20 minutes until lightly golden brown. Check at 15 minutes to see if they’re golden brown yet as each oven is different.
  8. To top with a powdered sugar drizzle mix 1/2 cup loosely packed powdered sugar with 1 tablespoon plant milk and mix until smooth. Drizzle across each scone.
  9. If you have leftovers, refrigerate in an airtight container for about 7 days or frozen up to 3 months.

This recipe was printed from plantbasedcooking.com