Lemon Blueberry Grain-Free Breakfast Scones

When I was a pastry chef, one of my early jobs was at a restaurant with an adjacent market. Every morning, the market opened promptly at 7am, and the breakfast pastries had to be finished and plated on beautiful stands on the market counter. Many of the regular patrons relied on their usual pastry and latté to start their day, so it was my job to have it set before we opened. One of my absolute favorite items was our scone. I had never had a scone quite like it. Tender dough brimming with various ingredients. Since I became gluten/grain-free, I have not been able to enjoy these types of goodies. Recently, I decided to start experimenting with paleo baking again, and I think I got this one just right.

Shape the dough into an 8 inch disc, about 1 to 1-1/2 inches thick, then cut into pie shapes.

Arrange on parchment-lined baking sheet

Yield: 8

Living Delish & Nutrish: Tina Wells

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Lemon Blueberry Scones

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Ingredients

• 3/4 cup coconut flour
• 1 cup tapioca flour
• 1 teaspoon grain free baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 Tablespoon lemon zest
• 1/4 cup (2 oz) Miyokos vegan butter or palm shortening, cold and cubed
• 1 egg
• 1/4 cup honey
• 1/4 cup full fat coconut milk
• 1/4 cup lemon juice (see Pro Tip)
• 1 cup blueberries (See Pro Tip)

Method

1. Preheat oven to 375°F.
2. Place the dry ingredients into the bowl of a mixer with the paddle attachment, or combine by hand.
3. Add the vegan butter or shortening and mix until it forms small peas texture.
4. Combine the coconut milk, honey, vanilla, egg and lemon juice.
5. Add the wet ingredients to the dry mixture. Mix until dough comes together and pulls away from the sides of the bowl. Do not over mix.
6. Add the blueberries and mix just enough to disburse. (Over-mixing will break the blueberries)
7. On a tapioca floured surface, press the dough into a ball, then a flat circle about 1 to 1-1/2 inch thick, approximately 8 inches in diameter.
8. Cut the disc into 8 “pie-shape” scones.
9. Arrange on a baking sheet lined with parchment paper.
10. Bake on 375ºF for 15 minutes. Rotate the sheetpan halfway through baking to ensure an even bake. Serve warm. If there are leftovers, wrap tightly and re-warm to serve next day.

Pro Tip

You can substitute any inclusions you like! Dairy-free chocolate chips, dried cranberries, raisins, etc. I recommend adding 1/4 cup coconut milk to replace the lemon juice, and omitting the lemon zest.

If you can't find grain-free baking powder, you can use a combination of baking soda and cream of tartar as a substitute as a 1:2 ratio. For example, if the recipe calls for 1 teaspoon of baking powder, you can substitute 1/3 teaspoon baking soda and 2/3 teaspoon cream of tartar.

https://www.livingdelishandnutrish.com/recipe/blueberry-grain-free-breakfast-scones

©Tina Wells Luxury Brands, LLC

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