Blueberry Almond Scones

These scones are inspired by my favourite breakfast cookie recipe which I’ll get around to adding here one day. They are slightly sweet with a burst of blueberry flavour. Oats add fibre and the almond flour adds in a bit of protein. These scones got an A+ from my son, the blueberry lover in our house and from my husband, both ate 3 yesterday! I was surprised with my husbands reaction, he’s not the biggest fan of baked goods and usually leaves those goodies for the rest of us to gobble up. When he went for his third serving yesterday I knew these must be good and the recipe was a keeper! These were delicious warm from the oven, but as proved by my husband and son’s intake of them, they are just as good at room temperature. There weren’t enough leftover to put in the freezer, but like any other scone or muffin, I bet they would freeze well and taste just as delicious once defrosted and warmed up. Serve warm, topped with a dollop of butter or your favourite nut butter. Great breakfast or snack and simply delicious!

Blueberry Almond Scones

Makes 8

Dry ingredients

1/2 cup almond flour

1/2 cup quick oats

1 cup whole wheat flour

1 tsp baking powder

1/2 tsp baking soda

pinch of salt

1 tsp cinnamon

Wet ingredients

1/3 cup applesauce

1 egg

1/4 cup oil (I used canola)

1/4 cup maple syrup

1 tsp vanilla

1/2 cup blueberries (fresh or frozen)

Directions:

• Preheat oven to 350 degrees and line baking sheet with parchment

• Combine dry ingredients in a small bowl and set aside

• Combine wet ingredients in a large bowl, with the exception of blueberries

• Add dry ingredients to wet ingredients and combine well

• Fold in blueberries

• Bake for ~25 minutes