Soft, nourishing, and delicious blueberry lemon scones
Blueberry and lemon is one of those food combinations that just seems to fit, especially in baked goods. I love this recipe because it makes scones that are soft and sweet, and it only takes 10 steps to complete!
These scones are also completely vegan, gluten-free, and refined white sugar-free, making them a healthy option for a tasty breakfast, snack, or dessert!
2 tablespoons ground flaxseed
6 tablespoons water
2 1/2 cups oat flour (gluten-free)
1/4 cup coconut sugar
1 teaspoon baking powder
1 1/2 tbsp lemon zest
1/2 cup blueberries
1 cup canned coconut milk (look for non-BPA lining)
¼ cup coconut oil (softened)
Start preparing the flaxseed egg by combining the ground flaxseed and water in a small bowl. Let stand for about 4-6 minutes (or until it reaches a gel-like consistency)
In a large bowl, combine your flour, baking powder, and coconut sugar
Whisk in your coconut oil
Add in your coconut milk and flaxseed egg, and combine
Fold in your blueberries and lemon zest
Allow dough to cool in the fridge for 30 minutes
Once the dough is almost done cooling, preheat the oven to 350° F
Place the dough onto a pan with a reusable baking sheet (or parchment paper), divide in half, and shape into two disks. Cut each of your disks into 4 pieces, or 6 for mini scones
Place in the oven for 22-24 minutes
Allow to cool before taking the individual scones apart, and then serve and enjoy!