Updated: Sep 17
Better (and better for you) than the ones from the county fair.
I have been meaning to make scones for quite some time. These oat blackberry ones are light and crispy on the outside with a crumbly center. The perfect compliment for coffee or tea. The berry glaze seals the deal with an extra touch of sweetness.
Scones can be customized to whatever you are feeling. Load them up or keep them simple. These are the baked goods you didn't know you needed.
These scones were inspired by one of my favorite tonics - Berry Power.
1 cup oat flour
1/2 cup cassava flour
1/2 cup coconut flour
1/4 cup date sugar (or any granulated sugar)
1/2 tsp salt
1 tbsp baking powder
1/2 cup Berry Power Goldthread (or milk)
1/2 cup coconut oil
~3/4 cup chopped blackberries
3/4 cup powdered sugar
1/4 cup Berry Power Goldthread (or milk)
Handful of raspberries
In a mixing bowl, combine the oat flour, cassava flour, coconut flour, date sugar, salt and baking powder.
In a small blender, add eggs, coconut oil and Berry Power. Blend well.
Pour wet mixture into dry mixture, scrape edges as needed.
Add in the blackberries last, mixing gently.
Transfer the dough to a cutting board and form a circle of even thickness. Slice into eight pieces.
Transfer scones to a lightly oiled baking dish.
Make an egg wash by whisking an egg.
Brush scones with egg wash.
Bake for 35-40 minutes or until slightly golden.
While the scones bake, make glaze. Blend together the powdered sugar, Berry Power and blackberries. Store in freezer to harden.
Cool completely on wire cooling rack before glazing.
makes 8 scones