Blueberry scones and all scones are wonderful year-round!
Whipped up in minutes and full of flavor. I make them with spelt, my grain of choice for baking absolutely everything, but you will find them totally adaptable to Gluten-Free.
All the ingredients that go in my blueberry scones are so healthy it is OK even to have them for breakfast without any guilt!
If you happen, as I always do, to have frequent unseasonable and uncontrollable yens for blueberry scones, cake or muffins, simply use frozen blueberries!
Frozen blueberries rule!
Look for the blueberries marked IQF (individually quick frozen) or IFF (individually flash frozen). This means that the berries (or any other fruit, or vegetable, whole small fruit or larger fruit cut in chunks) are first frozen very briefly in one layer, then conditioned into their final packaging. The step of freezing them individually before freezing them en masse affords you the opportunity of taking out only the amount of berries you need (perfect for smoothies and fruit sauces), saving the rest for next time; it also means they won’t make a mess and turn your whole batter purple. Simply leave them in the freezer until the minute you need to fold them into your batter; they have ample time to thaw during baking.
- 2 cups flour: all-purpose, whole wheat pastry, or spelt (or gluten-free)
- 2 pouches Levana Nourishments Mixed Berry
- ¼ cup cup coconut sugar, or 3 tablespoons stevia or truvia
- ⅓ cup coconut oil (dairy: use butter)
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup plain coconut yogurt (dairy: use regular whole milk plain yogurt or Greek yogurt)
- 1 egg, lightly beaten
- 2 cups fresh blueberries, or frozen and unthawed
Do not microwave the Blueberry scones or any baked goods to thaw them!
Freeze the uneaten scones, and reheat them gently in a 300*F oven for just a few minutes.
Preheat the oven to 400°F.
Mix the flour, Nourishments, sugar and oil with a pastry cutter or two knives until mixture resembles coarse meal. Add baking powder, baking soda and salt and mix. Add the yogurt and egg and mix until just combined. Fold in the blueberries very gently, so as not to extract their moisture. Roll out the dough on a very lightly floured board to ½-inch thickness. Cut out with a 2-inch cookie cutter or a glass (or quite simply, as I do, shape little balls and flatten them with your hands). Place the scones on a cookie sheet lined with foil or parchment. Bake about 15 minutes, or until lightly colored. Makes 1 dozen 3-4 ounce scones.
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