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–+ servings

Blueberry Scones

These scones are great for a morning breakfast with your favorite drink. They are moist and carry a fresh blueberry flavor. All items I used in this recipe are all organic and/or Non-GMO.
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Cook Time 15 minutes
Total Time 15 minutes
Servings: 12 scones
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup white rice flour See recipe notes
  • 1 cup coconut flour
  • 3 tsp baking powder
  • 1 tsp ground pink himalayan salt
  • 1/4 cup coconut oil Solid, not melted
  • 3 flax eggs see recipe notes
  • 1 cup fresh blueberries mull - "squish the blueberries up"
  • 1 1/2 cup Unsweetened coconut milk

Method
 

  1. Heat oven to 450 degrees. Place parchment paper on two cookie sheets.
  2. Make 3 flax eggs and set aside for 5-10 minutes. 3 flax eggs = 3 Tbs. of ground golden flaxseed to 9 Tbs. of water
  3. While flax eggs sit, in a large bowl mix flours, baking powder, salt together.
  4. Take solid coconut oil and cut it into the flour with a fork until mixture is crumbly.
  5. Once flax eggs are "gel-like" consistency, pour them into the middle of the dry ingredients and mix in with hands. This ensures it is mixed thoroughly, "with love."
  6. Add coconut milk into batter. Batter should stick together well, but not too wet or dry. If too dry, add more milk a tablespoon at a time until you reach the desired consistency. Batter will be sticky.
  7. Mull blueberries then fold them into batter.
  8. Scoop out 1-2 Tbs of batter and press into a circular shape and place on the parchment paper.
  9. Bake for 13-15 minutes for 450 degrees. * The tops of scones will not turn brown. The bottom of scones will turn. Be careful not to burn them.

Notes

White rice flour- Some gut recovery programs do not allow rice as it is a grain. Since I am vegan, I kept this in my diet as it was not an irritant to me. I however chose to get organic and/or Non-Gmo items because the commercial products use chemicals that can disrupt leaky gut and make it worse.
One Flax egg = 1 tbs. ground flaxmeal to 3 tbs. water- let sit 5 min.
NOTE: I made this exact recipe without the blueberries and it turned out so great. I did have to bake it a little longer (20 min) but they were amazing. If you like plain "scones" then try this out!

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