Healthy Lemon Blueberry Scones
These healthy blueberry scones were a wonderful surprise for our family! Since my daughter is now dairy-free and I am gluten-free, it has been a lot harder to make baked goods that we can all eat that have the right texture and taste. I am also a health nut, so finding something that has those qualities and that is also healthy has been a challenge to say the least! But these scones have that perfect biscuit-like texture that makes you get those warm fuzzy feelings when you eat it. The blueberries stay whole in the batter and are perfectly distributed so that you get one in every bite. The best part for me though is that they are the perfect amount of sweet so that you don't miss the refined sugar one bit! I hope these scones make your mornings a little healthier and a little happier as they have ours. Enjoy!
Original recipe found at: https://www.rhiansrecipes.com/gluten-free-vegan-lemon-blueberry-scones/
- coconut oil - 1/2 c. (120 g.)
- lemon juice (freshly squeezed) - 1/2 c. (8 tbs.)
- lemon zest - 1-2 tbs.
- honey or agave - 1 c. (16 tbs.)
- vanilla extract - 2 tsp.
- salt - 1/2 tsp.
- fresh blueberries - 2 c. (200 g)
- gluten free flour (I used Bob's Red Mill 1 to 1 baking flour) - 5 c. (300 g)
- baking powder - 4 tsp. (heaped)
- baking soda - 1/2 tsp.
- almond milk (regular unsweetened) - 2/3 c. (160 ml)
- Preheat the oven to 350 degrees Fahrenheit (180 Celcius).
- Melt the coconut oil in a saucepan or in the microwave. Mix this together in a medium bowl with the lemon juice, lemon zest, honey (or agave), vanilla, blueberries and salt. Feel free to play around a bit with the amount of lemon zest. You can put less or more depending on how much lemon flavor you want in the scones. My husband likes it with less and I like it with more. Just make sure to only get the yellow part of the zest and not the white part or it may make the scones a bit bitter.
- Sift the flour, baking powder, baking soda, and salt into the wet mixture. Sifting helps give the scones a lighter texture. Stir until just combined. Don't overwork the dough.
- Add in the milk and stir until just combined. If the dough is too dry, you can add more milk. You want the texture of the dough to be firm but moist and not crumbly.
- Place a piece of parchment paper on the counter and put half of the dough onto it. Shape it into a circle with your hands until it is smooth and about 1 inch high.
- Cut the circle into wedges like you would a pizza.
- Put a piece of parchment paper onto a baking sheet and place each scone onto it, but don't allow the scones to touch each other. You may need to do this in two different batches.
- Put the pan into the oven and bake for 15-20 minutes (20 minutes worked well in my oven).
- Remove from the oven and let them cool before digging in. Enjoy!