After making those cheesecake muffins with wild blueberries, I couldn’t stop. The addition of blueberries was just a flavor I missed too much.
As I thought what I could make next, I decided I was going to make something I had never tried before. I love bread. Crunchy bread to be exact (also known as toast). And into my head popped the idea of scones! It excited me to try something new, especially with these delicious little wild blueberries.
Kind of cake like. Kind of bread like. All in one crunchy triangle. Mmm, I was happy with the turn out. And proud since it was my first time trying to make them, and of course, didn’t use a recipe as I always like to experiment 🙂 Okay so I may have added a tablespoon of baking powder thinking it was cornstarch by accident..but I guess it turned out for the best!
If you missed my , than you missed all the lovely benefits of Wild Blueberries and what makes them different than typical blueberries..
- Intense flavor & color
- More berries per pound
- Less water, so they freeze better and perform better in baking
- Higher concentration of beneficial phytochemicals, making them a more powerful ally against disease
- Wild = more protective phytochemicals in every serving
- Wild Blueberries are leaders in antioxidant capacity; They are rich in anthocyanin, which has powerful antioxidant and anti-inflammatory properties which may help prevent chronic diseases
- Anthocyanin is a flavonoid found in the deep blue pigments of Wild Blueberries, giving them their color and their antioxidant power. Also known as the “The Power of Wild Blue”
So there you have it folks. Are you looking for something that satisfies those sweet cravings, yet is not too overly sweet that it makes even a delicious and filling breakfast? These are for you.
Not to mention, they are completely free of gluten, dairy, BUTTER and refined sugars, yet filled with natural sweetness from blueberries and raw honey. That is certainly a plus. Even though I have never made scones before, I know they are typically loaded with butter.
Not these.
I hope you enjoy this delicious flavor combination all in a healthy, yet flavorful scone.
Until next time,
xoxo, Sarah Grace
- 1/2 cup Brown Rice Flour
- 1/2 cup Gluten Free Oat Flour
- 4 tablespoons Ground Flaxseed
- 1 tablespoon Cornstarch (or other starch)
- 1/2 cup Lite Canned Coconut Milk (could possibly sub in other nondairy milk)
- 1 egg + 1 extra egg white
- 1/4 cup Applesauce
- 1/4-1/2 cup Unsweetened Shredded Coconut, depending on desired coconut flavor
- 6 tablespoons Baking Stevia, or sugar of choice
- 2 tablespoon Kevala’s Raw Honey
- 1 teaspoon BetterBodyFoods Vanilla Extract
- 2 tablespoons Coconut Oil, chilled in fridge
- 1/2 teaspoon Sea Salt
- 1 tablespoon Baking Powder (it was a mistake but worked for the best!)
- 1/2-1 cup Wild Blueberries (depending on amount desired)
- Optional: Coconut Extract for extra coconut flavor, Coconut Sugar for topping (if desiring a sweeter taste)
- Preheat oven to 375 degrees F
- Place Coconut Oil in fridge to chill
- Place all dry ingredients in bowl and mix together
- Whip egg whites separately in small bowl
- Add in all other wet ingredients (including egg yolk) to dry ingredients
- Remove coconut oil from fridge, chop into pieces, and mix into bowl with other ingredients
- Fold in egg whites and frozen blueberries
- Place into a round 9 in pan sprayed with nonstick spray and shape dough into a circle
- Sprinkle with extra coconut if desired
- Cut into 8 pieces like a pie
- Bake in oven for about 15-20 minutes, or until lightly browned on top and edges
- If desired, you can remove, separate scones on baking tray, and bake a little longer to brown edges more
- Top with additional sugar if desired