Blueberry Scones

These happen to be gluten free and dairy free and are made with no eggs. There is only a drizzle of sweetener on the top and no sugar at all in the batter! Hard to believe how delicious they are, especially served warm. I keep a batch in the freezer and reheat one for 30 seconds in the microwave whenever I want a treat for breakfast.

Ingredients:

• 1 cup rolled oats (I use gluten free)
• 1 cup unsweetened vanilla almond milk (almond breeze)
• 1 tsp real vanilla extract
• 2/3 cup all purpose gluten free flour (I like King Arthur brand)
• 1/3 cup oat flour
• 1/2 tsp salt
• 1 1/2 tsp Xantham gum
• 1 tsp cinnamon
• 6 Tbsp coconut oil
• 1/2 cup frozen blueberries (Shop Rite organic blueberries are tiny and perfect for baking)
• 1/2 cup chopped walnuts
• Grated rind of 1 lemon
• 1 tsp sugar or agave for topping

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Do not grease.

1. In a small bowl, mix rolled oats with almond milk and vanilla. Let soak for at least 20 minutes.
2. In a another small bowl, whisk together the flours, Xantham gum, salt, and cinnamon. 
3. Cream the coconut oil with an electric mixer. Add in the dry flour mixture and beat until all incorporated. 
4. Add the oats, blueberries, nuts, lemon rind. Mix together with a rubber spatula.
5. Use an ice cream scoop to place 10 scoops onto the parchment lined baking sheet. Flatten each mound lightly with your hand to form the round scones.
6. Sprinkle tops with sugar or drizzle with agave.

Bake until golden around the edges. Cool on wire rack and store them in a ziplock bag in the freezer.

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