Wednesday, April 12, 2017

Lemon Blueberry Scones: Gluten-free and Refined-sugar-free

What do you think of when you think of Easter flavors?  I think of lemon.  It's bright, zesty, and fragrant, perfect for the warm weather of spring.  And what goes better with lemon than blueberry?  Ya gotta admit, lemon lover or not, it's a classic combo.  The perfect vessel for carrying the flavors of lemon and blueberry are scones.  The only problem (ok more of a problem for people who are trying to eat healthy)  with scones, though, is that they are very rich-often filled with empty flour, sugar, butter, and cream.  For today's recipe, I decided to skip most of those ingredients.

For one thing, I used a recipe that was gluten-free.  Note:  gluten-free does NOT I repeat does NOT mean healthy.  However, when nutrient-dense almond flour and coconut flour are used in lieu of empty all-purpose flour, things get healthy.  Next, forget refined sugar.  I used honey as a natural sweetener and binder for these hearty scones.  Although honey isn't a health food (it's still sugar), it's natural and unprocessed.
  

Often, scones are rife with butter.  True, butter makes everything better...but everything in moderation, right?  So in these scones, I used a recipe that has a hearty, yet healthy amount of butter.  Lastly, who needs heavy cream when you've got creamy, protein-rich milk?  especially since this recipe is higher in fat initially (it's made with almonds and coconuts), there's no need for rich heavy cream.


So there you have it!  A quick, healthy, and oh-so-delicious scone recipe that will satisfy your spring cravings and make a great treat for gluten-sensitive guests (or anyone for that matter) at your Easter celebration.

I can't take credit for this delicious recipe.  I adapted it from a recipe my aunt gave me. (Hi Aunt Trish 😊!)


Lemon Blueberry Scones
  • ·       1 ¾ cup almond flour, sifted
  • ·       3 T. coconut flour, sifted
  • ·       ¼ cup honey
  • ·       1 egg
  • ·       ¼ cup milk (any kind), divided
  • ·       3 T. unsalted butter, melted
  • ·       1 ½ tsp. lemon zest
  • ·       ½ tsp. baking soda
  • ·       ¼ tsp. salt
  • ·       ¾ cup blueberries



1.      Preheat oven to 350 degrees F
2.      Sift almond and coconut flours into a large bowl.
3.      Add honey, 3 T milk, butter, lemon zest, baking soda, and salt to the flours.
4.      Mix until a loose dough forms.
5.      Gently fold in the blueberries.
6.      Use a biscuit cutter to fill with equal amounts of dough.
7.      Press the dough down with your hands to form a circular shape and then place on greased cookie sheet.
8.      Brush scones with the reserved milk.
9.     Bake 18-20 minutes or until golden brown.
10.  Let cool slightly before removing from the baking sheet and eating, then enjoy!




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