May 17, 2015

Blueberry Scones ~ Vegan, Oil-free & Grain-free!

Do you love scones like I love scones? I used to bake them up by the batch full. That was long before I became plant-based. And let me tell you, those scones had so much butter AND heavy cream! No wonder they were tasty… but the good news is that now we can enjoy scones again without any butter, oil or dairy. The secret is almond flour. These babies do not contain any added oils. No bad fats. No saturated fats. Only healthy fat from almonds!

If you’re gluten intolerant or just cutting back on your grains, these are the perfect answer to being able to enjoy some yummy baked goodness. Have one for breakfast or as a dessert. They’re not too sweet, with a moist, crumbly texture, are loaded with flavor and boast some extra nutritional punch from the flax and poppy seeds.

Just to satisfy my own curiosity, I researched some typical scones for their nutritional breakdowns. It wasn’t pretty… Panera Bread’s wild blueberry scone with 470 calories per scone, contains 20 grams of fat, including saturated fat and trans fat, coming in at nearly 50% calories from fat, 70 mg of cholesterol and a whopping 900 mg of sodium! What? That’s crazy. Another popular bakery style scone was about the same. These yummy devils have 256 calories each, have less fat content, way less sugars and negligible sodium content.

To get more awesome facts about almond flour, check out this page from Nuts.com. I have ordered from them in the past and was very happy with their products!

Now, on to the recipe…

Ingredients:

~ dry

  • 2½ cups tightly-packed blanched almond flour
  • 6 oz. fresh blueberries
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 TBS poppy seeds (optional, or you can sub with chia seeds!)
  • 2 TBS tapioca starch

~ wet

  • ¼ cup unsweetened plant-based milk
  • 2 TBS liquid sweetener of your choice (maple syrup, agave, honey…)
  • 1 TBS lemon juice
  • 1 TBS flax meal + 2 TBS water
  • ½ tsp pure vanilla extract
~ glaze (optional)

  • ¼ cup powdered sugar
  • 1-2 tsp water
 
before baking
 

Directions:

  1. Line a cookie sheet with parchment paper.
  2. Preheat oven to 300° F.
  3. Mix the flax with the water and set aside.
  4. Mix all dry ingredients together, except the blueberries.
  5. Combine the flax mixture with the remaining wet ingredients and combine with the dry ingredients.
  6. Add the blueberries and gently fold them in. I used my hands. Try to keep them whole.
  7. Turn the dough out onto the parchment paper and shape into a disk, about 9″ in diameter.
  8. Slice the dough like a pizza, into 8 equal portions and gently separate each portion so there is at least 1″ in between them.
  9. Bake for 35-40 minutes until lightly golden brown.
  10. Let cool.
  11. If you are using the glaze, mix the sugar with the water a little at a time until you have a thick consistency but still fluid and drizzle it over the scones. It will dry hard.
  12. Serve right away. They are best when fresh and lose their nice outer crunch after a while. If you do have leftovers, store refrigerated in an airtight container. Then just pop them in the oven or toaster oven for a few minutes before serving.
 
Makes 8 scones. Enjoy!

Healthy trails,

14 responses to “Blueberry Scones ~ Vegan, Oil-free & Grain-free!”

  1. You're amazing! I can hardly wait to try these. Hugs!

  2. Anonymous says:

    These look so good. I wonder if date paste would work as the sweetener? I'm thinking it would get too moist without altering the recipe…probably need to use at least 8 large dates.

  3. Helyn says:

    I think dates might work! I was thinking of trying this, too! 🙂

  4. Jan-Marie says:

    Beautiful! I must confess, I just had a pumpkin scone from the local coffee shop while Hubby enjoyed a blueberry one. Now I must give these a go!

  5. Helyn says:

    Wonderful, Jan-Marie! Hope you enjoy them!!

  6. Hope says:

    Please- what could I sub for the tapioca starch? I have everything else to try this… thank you

  7. Helyn says:

    Hope, it would need to be something similar, such as arrowroot powder or corn starch. Hope this helps!

  8. Hope says:

    Can do!! Wish you could come on out to Tucson Az and sample them!!

  9. Helyn says:

    Oh, me toooo! It would be so nice to have someone cook for me for a change! :)))

  10. Hope Green says:

    Where did the time go?? I bought blueberries yesterday, and smiled seeing that Costco has a 3# bag of almond flour for $12- Today I could not find my almond flour in the house!! and with diligent study figured out that in Oct in Ocala Fl my sister bought the almond flour so that we could try your 2 ingredient pie crust {which was a success} and this is why I don’t have any in the house in Tucson Az….

    So to the store- bought a pound & home… I used a 13″ pizza pan with parchment… and did put the 1″ separation between slices. The house smells awesome- and I am enjoying watching them rise… have the sugar ready to make the drizzle…

    went to the page at “nuts.com” and read about the flour. They say to let baked goods cool just a little longer because they are delicate.. I got it.. can’t wait for them to be out of the oven!!

    Hugs from Hope in Tucson

  11. Hope Green says:

    We loved them.. Question- your photo shows perfectly sliced blueberries- mine when cooked the berries oozed- how did you get yours sliced where they didn’t make liquid on the paper?? Made for a better presentation.

    I will cut the recipe in half – and I think make into a square and cut diagonally- this way we can eat them fresh in one evening as an indulgence.

    Hope

    • helynskitchen says:

      Hi again, Hope! So glad you enjoyed them! Hmm, not sure about the slicing of the blueb’s… I do have a VERY sharp knife. Maybe that made the difference.

Leave a Reply

Your email address will not be published. Required fields are marked *