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!

Cuisine: French

Courses: snack

Ingredients

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)!