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This recipe is based off of Elana Amsterdam's chocolate chip scone
recipes. May I present.... blueberry scones! One of my favorite
breakfast foods.
I make these once a week due to popular demand at my house. It gets kind of exhausting making baked goods once a week, but it's always worth it. It's a good thing I'm so creative, otherwise my family would be eating banana muffins every week. ;)
I experiment with the basic recipe of almond flour, eggs, honey, and oil. I've made many variations and hope to present many more on this blog. But for now you'll just have to suffice with this addictive recipe. Without further ado, blueberry scones!
2 1/2 c. blanched almond flour
1/4 t. sea salt
1/2 t. baking soda
1/4 t. nutmeg
1/4 c. grape seed oil
1/3 c. honey
2 large eggs
1 c. frozen blueberries
1. Preheat oven to 350 degrees F. Line 1 or 2 large baking sheets with parchment paper, depending on how big you like your scones.
2. In a large bowl, mix together the almond flour, salt, baking soda, and nutmeg. In a medium bowl, whisk together the grape seed oil, honey, and eggs. Blend the wet ingredients with the almond flour mixture until completely combined. Fold in the blueberries.
3. Drop the batter in 1/4 c. 2 inches apart on baking sheet if you like smaller scones. If, however, you like larger scones, scoop up batter in 1.4 c. with quite a bit of overflow and drop on baking sheet. This should make about 9 scones.
4. Bake for 12 to 17 minutes, until golden brown, or when toothpick inserted in center of scone comes out clean.
5. Let the scones cool for 30 minutes before serving. But if you're like me and just can't wait to eat these puppies, waiting about 15 minutes works just as well.
Inquiry of the Day:
What other flavors should I try out as scones?
Banana? Ginger? Cinnamon roll? Or even double chocolate chocolate chip?
This marks my 50th blog post. Yay! :D What should I do to celebrate? Share my pumpkin pie recipe, work on remaking candy corn, or work on making a copycat 3 Musketeers? You pick!
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| I just couldn't resist the ribbon |
I make these once a week due to popular demand at my house. It gets kind of exhausting making baked goods once a week, but it's always worth it. It's a good thing I'm so creative, otherwise my family would be eating banana muffins every week. ;)
I experiment with the basic recipe of almond flour, eggs, honey, and oil. I've made many variations and hope to present many more on this blog. But for now you'll just have to suffice with this addictive recipe. Without further ado, blueberry scones!
2 1/2 c. blanched almond flour
1/4 t. sea salt
1/2 t. baking soda
1/4 t. nutmeg
1/4 c. grape seed oil
1/3 c. honey
2 large eggs
1 c. frozen blueberries
1. Preheat oven to 350 degrees F. Line 1 or 2 large baking sheets with parchment paper, depending on how big you like your scones.
2. In a large bowl, mix together the almond flour, salt, baking soda, and nutmeg. In a medium bowl, whisk together the grape seed oil, honey, and eggs. Blend the wet ingredients with the almond flour mixture until completely combined. Fold in the blueberries.
3. Drop the batter in 1/4 c. 2 inches apart on baking sheet if you like smaller scones. If, however, you like larger scones, scoop up batter in 1.4 c. with quite a bit of overflow and drop on baking sheet. This should make about 9 scones.
4. Bake for 12 to 17 minutes, until golden brown, or when toothpick inserted in center of scone comes out clean.
5. Let the scones cool for 30 minutes before serving. But if you're like me and just can't wait to eat these puppies, waiting about 15 minutes works just as well.
Inquiry of the Day:
What other flavors should I try out as scones?
Banana? Ginger? Cinnamon roll? Or even double chocolate chocolate chip?
This marks my 50th blog post. Yay! :D What should I do to celebrate? Share my pumpkin pie recipe, work on remaking candy corn, or work on making a copycat 3 Musketeers? You pick!
Double chocolate chip!!! Congratulations on the 50th blog post. I would love to see copycat 3 musketeers! :)
ReplyDeleteThanks and maybe I'll make some this week double chocolate chip scones this week. ;) I'm also working on copycat 3 musketeers. Hopefully, the recipe will be ready to post before Halloween.
DeleteCinnamon roll scones sound great! I am commenting too late to vote on what is next, but that is ok since you posted my fave - pumpkin pie!
ReplyDeleteI'll put the cinnamon roll scones next on my list. ;) Thanks for commenting have a great day!
DeleteThanks - you too! Your blog is just too adorable. And thanks for putting me on your Blogroll!
DeleteYour welcome! :D
Delete