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–+ Scone

Blueberry Pecan Scones

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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Meal Type: Breakfast, Dessert, Snack
Food Category: Breakfast, Dessert / Breads
Dietary Preference: Dairy Free, Vegetarian
Servings: 1 Scone
Calories: 202kcal

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

  • 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. 

Nutrition

Added Sugar: 7g | Serving: 3servings | Calories: 202kcal | Carbohydrates: 25g | Protein: 5g | Fat: 10g | Saturated Fat: 4g
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