Gluten-Free Blueberry Lemon Scones
Start your morning right with these tasty Blueberry Lemon Scones created by healthy plant-based recipe creator, Amanda @plant__creations.
Amanda created these yummy scones with our Blueberry Lemon Poppy Organic Superfood Oatmeal Blend and a few simple ingredients, making these scones a worthy snack or breakfast choice!
How This Gluten-Free Blueberry Lemon Scones Recipe is Better
- Breakfast breads and pastries are often loaded with refined sugars and other unnecessary additives. This recipe has no refined sugar and uses coconut sugar instead.
- Using our superfood blend as a base for the scones provides a hefty nutritional boost.
- Our superfood blend supports your immune system and brain and heart health with Vitamin D2
- Prebiotic B-Glucan fiber in oats is associated with immune, brain & gut health and overall longevity
Gluten-Free Blueberry Lemon Scones
Vegan, GF, Refined Sugar-Free, Egg-Free, Dairy-Free,
- Makes 8 servings.
INGREDIENTS
- 1 bag of ZEGO blueberry lemon poppy oatmeal blended into flour
- 1/3 cup coconut sugar
- 1/3 cup solid coconut oil
- 1/2 cup coconut milk
- 1 tbsp fresh lemon juice
- 1 tsp lemon extract (optional)
- 1/4 tsp lemon zest
- 1/4 tsp sea salt
- 1/2 cup fresh or frozen blueberries
FOR THE GLAZE:
- 1 tbsp cashew butter (tahini would work as well)
- 1 tbsp pure maple syrup
- 1 tbsp fresh lemon juice
DIRECTIONS
Pre-heat the oven to 400 degrees and line a baking sheet with parchment paper.
- Using a high speed blender, add one bag of blueberry lemon poppy oatmeal and blend on high into a fine flour.
- In a large bowl, add in the oat flour, coconut sugar, salt, and lemon zest. Combine well.
- Next, add in the coconut oil and mix into the flour mixture until there are just small bits of solid coconut oil left.
- Then add in the coconut milk, lemon juice, and lemon extract. Mix well until everything comes together.
- Fold in the blueberries and then form the scone mixture into a round shape about an inch and a half thick.
- Place on parchment paper and cut into 8 equal sections.
- Place the 8 scones onto a parchment lined baking sheet with about 2 inches of space in between each one.
- Bake at 400 for about 20-22 minutes. Keep an eye on the scones to make sure they do not get too dark.
- While the scones are baking, make a quick glaze by combining cashew butter or tahini, maple syrup, and lemon juice in a small bowl.
- Once the scones are done, let them cool for a few minutes and then drizzle the glaze on top of each one. Top with more lemon zest if desired.
- Let the scones cool completely and then enjoy! Keep stored in an air tight container.
Recipe, photos, and video created by Amanda Sick in collaboration with ZEGO. Follow Amanda on Instagram @plant__creations for more healthy, plant-based recipes!
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