Wild Blueberry Scones ( can be gluten-free)
This right here is the most simple and delicious scone recipe you will make! From start to finish, the whole recipe took 25 mins and in 30 minutes I was taking my first bite. Honestly, you might need to make this with family or friends around because if not you may end up devouring the whole batch….. but at least the scones are healthy, right? The bonus about this recipe is that for all my gluten free and celiac friends out there this whole recipe can be made gluten free by switching out the normal oats for gf ones. If you are looking for a not-to-sweet, sweet and healthy treat you looking in the right place. These scones are bursting with vanilla flavor which is truly my favorite. You can use any fruit you want, I just love love love wild blueberries, plus they are small so they don’t overwhelm your bite with big chunks of fruit! I suggest if using bigger fruit to chop it up! Oh, this is totally optional but sometimes I will add a swipe of maple syrup and a sprinkle of cane sugar on the top before baking because it gives it the essence of a sugar cookie! Seriously so so good, just stop what you are doing and go make this!
2 ¾ cup of oats
⅓ cup coconut sugar
1 tbsp baking powder
1 tsp lemon juice
1 tsp vanilla powder
¼ tsp salt
⅓ cup ( half cashew butter, half coconut oil)
⅓ cup plant milk
⅓ or ½ cup frozen wild blueberries
Optional: maple syrup and cane sugar for glazing.
Preheat oven to 425F.
In a high speed blender, grind the oats into a flour. (I used a nutribullet)
Place flour into a mixing bowl and add; coconut sugar, vanilla, lemon, baking powder, & salt. Briefly mix to combine.
Add the cashew butter and coconut oil and work into flour mixture first with a fork then finish with your hands. The texture should be crumbly, like small pebble pieces.
Add half of the milk and knead it into a dough. Continue adding splashes of milk until the dough is slightly sticky, not too dry or too wet. You may not need all the milk.
Add in the frozen berries and mix through.
Once all combined tip the dough out onto a parchment paper lines tray and shape into a circle that is about 1 in thick
Cut into 8 triangles and spread them out on the paper.
Bake for 15 mins at 425.