Blueberry Pecan Scones

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))

Instructions

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

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