During quarantine I've really been missing one of my favourite places, Jimmy's Coffee.
I used to always go in there get my work done and enjoy one of their blueberry scones...I know they probably aren't the healthiest but I believe in balance!
I miss these scones so damn much that I HAD to figure out how to make them myself so I can enjoy them while I continue to create from home.
So here's my low sugar, gluten free blueberry scone recipe.
Ingredients:
2 c. gluten free flour (I used the brand Cup4Cup)
2 tbsp. coconut sugar
1 tbsp. baking powder
1/4 tsp. himalayan salt
4 tbsp. room temperature unsalted organic butter/coconut oil
1/2 c. organic blueberries (I recommend frozen, but fresh will do)
1/3 c. oat milk
1 organic egg
Directions:
1. In a large. bowl mix all of the dry ingredients.
2. In separate small bowl, crack the egg and add the oat milk & mix together.
3. Mix wet ingredients with the dry ingredients together.
4. On a flat, clean, surface sprinkle some flour, place the batter on it and pat it down & shape into a circle.
5. Slice the batter into 8 pieces. (PS you can freeze these pieces to bake later)
6. Put parchment paper on a cookie sheet
7. Place each piece of batter on the cookie sheet, leaving space in between each piece.
8. Bake at 375 for 15-20mins.
ENJOY!
Do you like clotted cream, but don't want the dairy!?
Try mixing pure coconut cream with some maple syrup.
Maybe that'll be a recipe for another day!
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