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Scones are a wonderful breakfast option or afternoon snack.
I think of it as an upgraded cookie. Even though it doesn't always have a clear shape.
This version with fresh blueberries is absolutely divine.
And it was an instant success with the whole family.
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recipe
Prep Time
10 minutes
Bake Time
20 minutes
Difficulty
Servings:
8scones
Ingredients
- 3.5 oz fresh blueberries
- 1.25 cups white spelt flour
- 1.25 cups almond flour
- 1 tbsp baking powder
- 1 tbsp lemon zest
- 0.25 tsp salt + a pinch for sprinkling on top
- 0.5 cup almond milk
- 1 tsp apple cider vinegar
- 2 tbsp unsweetened applesauce
- 0.25 cup maple syrup
- 6 tbsp coconut oil
- 1 tbsp cane sugar, for sprinkling on top
Instructions
Preheat the oven to 390 °F (~200 °C). Line a baking tray with parchment paper and place a lightly greased 8-inch cake ring (~20 cm) on top.
Cut the blueberries into quarters.
In a medium mixing bowl, mix together the flour, almond flour, baking powder, lemon zest, and salt.
- Add the milk, apple cider vinegar, applesauce, maple, and coconut oil and mix only to combine.
Add the blueberries and mix lightly.
Transfer the batter to the lined pan and flatten it to evenly fill the cake ring. Using a sharp knife, mark 8 scones (see picture number 1 above to see the marking without a cake ring). It looks pretty messy, but trust the process.
Sprinkle 1 tbsp of cane sugar and a pinch of salt and bake for 10 minutes. Remove from the oven, cut to 8 triangles as per the marks you made, and separate to allow even baking.
place in the oven for 10-12 minutes. Remove and serve.
