A healthier take on your typical scone - full of antioxidant rich blueberries, fibre and clean protein from the oats and seeds! Quick and easy to make! #vegan #glutenfree #plantbased #dairyfree #blueberry #scone #recipe
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Blueberry Oat Scones

Breakfast

Consumption of blueberries has been linked to health benefits such as a reduced risk of cancer, lowering blood pressure, a reversal in age-related memory loss and boosting immunity. Wow baby - that's pretty amazing!

Plus they are so delicious - truly nature's candy. 

So I decided to add them to one of my favourite treats - the scone!

Most scones out in the world are not vegan and are not full of health benefits but these guys are! Made with oats for clean protein and fibre, flax and coconut oil for healthy fats (and to help absorb all the awesome nutrients from the berries) and a hint of antioxidant rich cinnamon. 

They will go perfectly with your afternoon green tea ;-)

Enjoy!

Ingredients

  • 2 Tbsp ground flax seed
  • 3/4 cup water
  • 2 cups rolled oats (gluten free if preferred)
  • 1 Tbsp baking powder
  • 1/4 cup coconut sugar
  • 1/2 tsp sea salt
  • 1 tsp cinnamon
  • 1/3 cup coconut oil (room temperature)
  • 1 cup blueberries

Tips & Nutrition

You can sub in any berries you like or have on hand. You can also sub in all purpose gluten free flour instead of the oats but it won't have as much protein or fibre. 

You can also use frozen blueberries, simply run them under warm water in a strainer to defrost them and then let them drain or dry them a bit with a paper towel. 

Enjoy these quickly out of the oven or keep them in an airtight container in the fridge as they tend to get a bit crumbly if left on the counter. 

Method

Preheat oven to 400F and line a baking sheet with parchment paper.

In a small bowl, mix the ground flax with water and set aside to thicken.

In a food processor or high speed blender pulse the oats until they become a flour.

In a separate bowl, combine the oat flour you made in the previous step, baking powder, coconut sugar, salt and cinnamon. Mix well, then add in coconut oil and mash with a fork until it is broken up and distributed evenly. Add flax mixture and blueberries. Stir well until combined.

Transfer the dough onto your parchment-lined baking sheet. Use your hands to form a round shape, about 1 inch in height. Then use a large wet knife to cut it into 6 or 8 even wedges.

Sprinkle the top with a bit of cinnamon (optional) and bake for 25 minutes, or until edges are golden brown.

Remove from oven, let cool slightly and enjoy immediately.

Store in the fridge in an airtight container for up to 2 days. 

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