Blueberry Walnut Scones aka Scookies (Grain-Free)
Scones take me back to my college years. That’s where I discovered my real love for scones…and my serious addiction to those buttery bites of bliss. My college dorm had a cafeteria (no, no it was decent one) that made fantastic scones. My hall mate and good friend Joanna and I used to hoard them every time fresh batches were set out…and I wonder why that “freshman 15” was so easily gained? Ha!
Oh my, these scones were oh-so-buttery with a slight crumb and sweetness that hit the spot. I deemed them “Scookies” since they are almost like a cookie inside, I almost squealed when I bit into one. The walnuts added a delightful nuttiness and the juicy blueberries burst with a sweetness that I love.
I could have eaten a whole pan of these scones for breakfast this morning and let the freshman college girl come out again…
But I was “semi-good” and only ate
2 three. Okay, so I am still practicing restraint I must say these grain-free treats are quite filling from the almond flour and walnuts!
Blueberry Walnut Scones aka Scookies (Grain-free) (Adapted from Health, Home & Happiness)
2 cups almond flour (not almond meal)
4 Tbsp granulated sweetener (coconut palm sugar, xylitol, etc)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
1/4 tsp ground cinnamon
1/8 tsp pure stevia extract or to taste (can omit for less sweet scone)
1 egg, whisked
4 Tbsp coconut oil. butter, ghee or earth balance, melted
2 Tbsp almond or coconut milk
1 tsp pure vanilla extract
1/4 – 1/2 tsp almond extract
1/4 cup chopped walnuts (other nut or seed can be subbed)
1/2 cup blueberries (fresh or frozen, if using frozen do not thaw)
1. Preheat oven to 350F.
2. In a medium mixing bowl, combine dry ingredients and whisk well to combine.
3. In a small bowl, combine wet ingredients (egg through extracts) until mixed well. Add to the dry ingredients and mix until dough is formed.
4. Fold in walnuts and stir well.
5. Line a baking with parchment paper and add ball of dough on top. Flatten into a even circle about a 1/2 inch thick. Cut into 8 triangles and move apart carefully on baking sheet to allow for spreading when baking.
6. Press blueberries into the tops of each of the triangles and bake for 15-17 minutes until golden brown and cooked through. Let cool and enjoy (will harden as they cool)!
Entry filed under: Breads, Breakfast, Dessert, Gluten Free, Refined Sugar Free. Tags: almond flour, berries, breakfast, coconut oil, dairy free, dessert, gluten free, grain free, refined sugar free, vegetarian.