Hi, my name is Jenn...and I'm addicted to scones.
There. I said it.
Only thing is that it's not new news. Everyone who knows me knows my obsession for these delectable bits of goodness. If there is a scone on the menu, I want it. I've tried them all...savory and sweet...biscuity and dense.
Some, of course, are better than others...I prefer them not to taste like air so there has to be some weight to it. And these here? Ohhhhhh....I am a happy, happy, girl. If I had stumbled upon these in a cafe or market, I would go back there again and again. And now, I own the recipe! I cannot wait to make these in every flavor imaginable!
SO, without further adieu:
- 1 cup cashew meal (Trader Joe's sells it already bagged or make your own by pulverizing some cashews)
- 1/2 cup almond meal (see above)
- 1/4 cup tapioca flour (seriously, the secret ingredient!)
- 1/8 tsp sea salt
- 1/4 cup melted coconut oil
- 3T pure maple syrup (can also use honey)
- 1T vanilla extract
- 1 egg
- 2T unsweetened cashew or almond milk
- 1 cup blueberries
- Preheat oven to 350
- Spray a pie plate or line with parchment paper
- Whisk dry ingredients together (don't add blueberries yet)
- Mix wet ingredients together
- Stir wet into dry and mix well
- Stir in blueberries (I used frozen fresh that I had on hand and these tend to hold their shape)
- Pour into pie plate
- Bake for 30 mins
- Remove and cool for about 10 mins (I sprinkled with coconut sugar after I took it out of the oven)
- Slice and try not to eat all at once...or do...whatevs, it's cool...I understand how you might want to I mean look at them!??
Makes 8 scones
Calories 231 / Carbs 13g / Fat 17g / Protein 5g / Fiber 2g / Sodium 350mg
*Nutrition information is an estimation only and the nutritional analysis I provide for each recipe is calculated via My Fitness Pal using the nutritional data found on their website. I am not a registered dietitian, so always consult a qualified healthcare provider for any answers to personal health care questions.
Adapted from Fed & Fit Blog