Blueberry Biscuit Scones!

April 5, 2016
chef shine

Ok, so here’s a fun recipe that makes blueberry ‘biscuits’ – an American version of flattened scones that I became quite enamoured with during my time living in New York last year. These taste OH SO GOOD whilst being OH SO HEALTHY- the best combination don’t you think? Make these as soon as you can because YOU deserve it! Here’s how… 

Blueberry Biscuit Scones

You need:

  • 450g almond meal
  • 4 teaspoons aluminium-free baking powder
  • 1 teaspoon sea salt
  • 4 tablespoons raw organic sugar, maple crystals or coconut sugar
  • 170g coconut oil – cold and chopped into pieces
  • 1 chia or flax egg
  • 1/2 cup coconut yoghurt
  • Zest of 1 lemon or 1/2 orange
  • 180g blueberries
  • coconut oil to glaze

🏻You do:

  1. Pre-heat your oven to 160C (325F)
  2. Combine almond meal, baking powder, salt, sugar & cold coconut oil into a food processor, pulse until it resembles breadcrumbs – don’t over do it!
  3. Pour into a mixing bowl & add the chia/flax egg, yoghurt, lemon zest, and blueberries. Mix to form a rough, soft dough. Be careful you don’t smoosh the blueberries too much.
  4. Turn onto your benchtop (use extra almond flour to dust if dough is sticky) & knead a few times until dough comes together – note, it will be a little crumbly, that’s fine!
  5. Flatten the dough lightly with your hands until it is about 1 inch thick. Use a fun cookie cutter to cut out shapes – carefully push the dough out of the cutter & place onto a lined baking tray. Brush with extra coconut oil & bake in the oven for about 20-30 minutes until golden brown.👌🏻😋✌🏻️

You Might Also Like

No Comments

Leave a Reply

Please solve: *