Blueberry Walnut Scones aka Scookies (Grain-Free)

Blueberry Walnut Scones aka Scookies (Grain-Free)

Scones take me back to my college years. That’s where I discovered my real love for scones…and my serious addiction to those buttery bites of bliss. My college dorm had a cafeteria (no, no it was decent one) that made fantastic scones. My hall mate and good friend Joanna and I used to hoard them every time fresh batches were set out…and I wonder why that “freshman 15” was so easily gained? Ha!

Oh my, these scones were oh-so-buttery with a slight crumb and sweetness that hit the spot. I deemed them “Scookies” since they are almost like a cookie inside, I almost squealed when I bit into one. The walnuts added a delightful nuttiness and the juicy blueberries burst with a sweetness that I love.

I could have eaten a whole pan of these scones for breakfast this morning and let the freshman college girl come out again…

But I was “semi-good” and only ate 2 three. Okay, so I am still practicing restraint  I must say these grain-free treats are quite filling from the almond flour and walnuts!

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Blueberry Walnut Scones aka Scookies (Grain-Free)

Author: Tastfinity Cuisine: French Courses: snack Recipe Keys: Gluten-free Quick and Easy

Ingredients

Scale

1/2x 1x 2x 3x

• 2 cups almond flour (not almond meal)
• 4 Tbsp granulated sweetener (coconut palm sugar, xylitol, etc)
• 1 ¹⁄₂ tsp baking powder
• ¹⁄₂ tsp baking soda
• ¹⁄₄ tsp sea salt
• ¹⁄₄ tsp ground cinnamon
• ¹⁄₈ tsp pure stevia extract or to taste (can omit for less sweet scone)
• 1 egg, whisked
• 4 Tbsp coconut oil. butter, ghee or earth balance, melted
• 2 Tbsp almond or coconut milk
• 1 tsp pure vanilla extract
• ¹⁄₄ - 1/2 tsp almond extract
• ¹⁄₄ cup chopped walnuts (other nut or seed can be subbed)
• ¹⁄₂ cup blueberries (fresh or frozen, if using frozen do not thaw)

Instructions

1. • Preheat oven to 350F.
   • In a small bowl, combine wet ingredients (egg through extracts) until mixed well. Add to the dry ingredients and mix until dough is formed.
   •  Fold in walnuts and stir well.
   • Line a baking with parchment paper and add ball of dough on top. Flatten into a even circle about a 1/2 inch thick. Cut into 8 triangles and move apart carefully on baking sheet to allow for spreading when baking.
   •  Press blueberries into the tops of each of the triangles and bake for 15-17 minutes until golden brown and cooked through. Let cool and enjoy (will harden as they cool)!