Berry Good Scones
Our Dear friends at Yum (our favourite zero-plastic granola legends!) posted this amazing berry scone recipe, and we reckon it's just perfect for Kings Birthday weekend!
- 1 1/2 cups almond flour (alternatively you can use 2 cups of Yum pancake mix and eliminate the coconut flour and baking powder)
- 1/3 cup coconut flour
- 1-2T sugar or granulated sweetener of your choice (I used allulose to keep the sugars super low)
- 1 1/2 teaspoon baking powder
- Pinch of salt
- 1/3 cup good quality, plain yoghurt
- 3 T coconut oil, melted
- 1 egg + 1 yolk
- 1 teaspoon vanilla extract
- 1 cup blueberries, boysenberries, or your favorite berry (fresh or frozen), chopped into 1/2 cm pieces if larger
- 1 T raw sugar or coconut sugar, to sprinkle on the tops
Preheat the oven to 180C. Line a large baking sheet with parchment paper and set aside.
In a large mixing bowl, mix together (you may need to sift here if your coconut flour is real lumpy), almond flour, coconut flour, sugar/sweetener, baking powder, a pinch of salt, and mix well.
In a separate bowl, whisk together yoghurt, coconut oil, egg, egg yolk, and vanilla extract. Gently fold through the dry ingredients into the wet ingredients until combined, then fold through the berries. Mix gently until a nice dough is formed.
Turn out dough onto the prepared baking sheet and gently form/flatten into a thick disk. Using a sharp knife, cut 8 triangles, gently separating them as you cut, so there is an inch between them while they bake.
Brush the tops with the egg white and sprinkle the remaining tablespoon of granulated sweetener over the top. Bake for 15-20 minutes, or until golden around the edges. Remove from the oven and let cool completely.
TO STORE: Store in airtight container for up to 1 week (fridge preferred but not required). Any longer, place in airtight bags to store in freezer.