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Blueberry Pecan Scones
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Blueberry Pecan Scones

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Food Category:  Breakfast, Dessert / Breads
Dietary Preference:  Dairy Free, Vegetarian
Introducing a blueberry scone with a wholesome twist! These little delights are crafted with whole wheat flour for a hearty texture, sweetened with the rich flavor of maple syrup, and packed with the nutritional punch of chia seeds and flax seeds.
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Servings Scone
Cal 202 kcal
Protein 5 g
Carbs 25 g
Fat 10 g
Added Sugar 7 g
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No. of Servings

Ingredients 

  • ½ cup milk (substitute almond, cashew, or coconut for dairy-free)
  • ¼ cup pure maple syrup
  • 2 tsp lemon rind (grated)
  • 1 tsp vanilla
  • 1 egg
  • 1 ½ cups whole wheat flour (may substitute gluten-free)
  • ¼ cup flaxseed (ground )
  • ¼ cup chia seeds
  • 1 ½ tsp baking powder (may substitute gluten-free)
  • 3 tbsp coconut oil (melted)
  • 1 cup blueberries (fresh or frozen )
  • ¼ cup pecans (finely chopped (any nut can be used))
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Instructions 

  • Preheat oven to 375°.
  • Combine all ingredients EXCEPT blueberries and nuts in a large bowl and stir well.
  • Gently stir in blueberries and nuts.
  • Divide dough into 6 balls. Form into crescent shape and place on baking sheet that is lightly greased.
  • Bake for 18 minutes.

Notes

Makes approximately 10 scones. 

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