OIL-FREE  BLUEBERRY

SCONES

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.

INGREDIENTS

Flax Meal | Water | Oat Flour Almond Flour Baking Powder | Chia Seeds Salt | Maple Syrup Unsweetened Plant Milk Lemon Juice | Vanilla Extract Blueberries Powdered Sugar

FRESH

Preheat oven to 400°.  Mix the flax meal with the water and set aside.  Whisk oat flour, almond flour, baking powder, chia seeds, and salt in a bowl. 

Combine flax mixture with plant milk, maple syrup, lemon juice, and vanilla and add to the dry ingredients. Mix carefully until just combined.  Very gently fold in the blueberries.  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. 

Bake on the middle rack for  15-20 minutes until lightly golden brown.  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. 

TASTY

THOUGHTS

"These are AMAZING I only had wild blueberries And we did a brush of plant milk and sprinkled sugar in the raw on top before baking for a crunchy top. Thank you so much for this recipe!"

ENDLESS

RECIPES

TRY THIS GLUTEN FREE RECIPE

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