Blueberry Scones
- Prep Time: 50 min
- Cook Time: 15 min
- Total Time: 65 min
- Yield: 16 mini scones or 8 regular scones
Ingredients:
Ingredients
2 cups Simple Mills Organic Nut & Seed Flour All Purpose Baking Mix
6 tbs unsalted butter, frozen and cubed
¼ cup coconut sugar
2 ½ tsp baking powder
6 tbs milk
1 egg
1 tsp vanilla extract
1 cup blueberries, fresh or frozen
Coconut butter icing
¼ cup coconut butter, melted
1 tbs coconut oil, melted
3 tbs honey
3 tbs milk
Instructions:
Instructions
PREHEAT oven to 425º F and line a baking sheet with parchment paper.
ADD Simple Mills Organic Nut & Seed Flour All Purpose Baking Mix, coconut sugar, and baking powder into a food processor and pulse to aerate.
ADD the frozen and cubed butter and pulse until it looks like a corse meal.
WHISK together milk, egg, and vanilla extract in a separate bowl.
POUR the liquid mixture into the food processor and pulse until it starts to come together, but don’t over-process.
MIX blueberries into dough with a rubber spatula.
REMOVE the dough from the food processor and press together to form 2 disks and wrap.
PLACE in the freezer for 30 minutes-1 hour.
CUT each disk into 8 wedges and place on the prepared baking sheet.
BRUSH scones with milk.
BAKE until golden brown. 13-15 minutes for mini scones, or 20-25 for large scones.
MAKE icing while the scones are baking.
WHISK together coconut butter, coconut oil, honey, and milk.
DRIZZLE the icing over the cooled scones.
ENJOY!
Tips:
TIPS:
Store leftover scones in an airtight container at room temperature for 3 days, or in the freezer for up to 3 months. Warm frozen scones in the oven at 250ºF for 5 minutes