Perfect with a cup of tea or coffee, scones are the most delicious little indulgence. I whipped up a batch of blackberry scones for my family last Saturday morning, and we savored them to the last crumb! The recipe is from Dr. Mark Hyman – a renowned functional medicine doctor – and what’s so fabulous about these scones is that they are as delicious as they are nutritious. Made with nourishing ingredients like almond flour, coconut oil, cinnamon and blackberries, these scones taste incredible and have healthy ingredients you can feel good about eating. Topped with a generous dollop of coconut whipped cream or a pat of butter and jam, these scones are our new favorite little snack.
I’ve been cooking more than ever lately, and enjoying baking treats for my boys. I love the scent of warm baked goods wafting through the air, as well as the pitter-patter of feet coming down the hall to see what goodies await. The kids helped me make vegan sprinkle cookies yesterday which made for a very special dessert, and next on my list is a new zucchini muffin recipe.
I hope you all stay safe and well at home, and give this new recipe a try!
- 2 cups almond flour
- 1/2 cup millet flour
- 2 tablespoons coconut sugar
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons melted coconut oil
- 2 eggs (we used vegan flax eggs)
- 1 1/2 teaspoons vanilla extract
- 3/4 cup fresh blackberries
Preheat the oven to 375 degrees and line a baking sheet with parchment paper. In a medium bowl, combine the almond flour, coconut sugar, baking powder, cinnamon and salt. In another medium bowl, combine the coconut oil, eggs (or vegan eggs), and vanilla and stir well. (If using vegan flax eggs, for each “egg,” combine one tablespoon of ground flaxseeds with three tablespoons of water and let the mixture sit in the fridge for 5 minutes.) Add the wet mixture to the dry mixture until combined, and gently fold in the blackberries.
Lay a square of parchment paper on a cutting board. Place the dough on the paper and flatten until it’s a 1-inch thick disk. Using a biscuit cutter, cut out the scones and place them on the lined baking sheet. Bake for 18-20 minutes, until golden brown. Let them cool and enjoy!