I have been making scones for my kids for a few months. A few morning a week, I start baking first thing so the scones are warm and ready when they arise. Though most scones are filled with butter and sugar, these are not. I modified this recipe to make it vegan and to include some oat flour. Here is the original:
My blueberry scones recipe:
2 cups almond flour (blanched)
1 ½ GF oat flour
3 tbsp. arrowroot flour
1 tsp. baking soda
½ tsp salt
¼ cup + 1/8 cup water mixed with 2 tbsp. ground chia seed
¼ + 1/8 cup agave nectar
2 tsp. apple cider vinegar
1 tbsp. vanilla
2 tsp. cinnamon (optional)
¼ to ½ cup flozen or fresh blueberries or other fruit/berry (optional)
- Mix water with ground chia seed, set aside
- Mix flours, soda, cinnamon (if using) and salt with a whisk
- Mix agave nectar, vinegar, vanilla and add to the chia seed/water mixture. Whisk together.
- Mix dry ingredients with wet ingredient – will be very dry as you mix. Use your hands to shape into a large ball.
- Place on a baking sheet covered with parchment paper (or in a oiled scone baking dish)
- Flatten with wet hands or a spatula to about ¾ inch, thickness and slice into 8 pieces. Pull the pieces apart so they have room to rise and bake well.
- Place in preheated 350 degree oven and bake for 15 minutes.
Yesterday morning, I noted a bunch of over ripe bananas in our fruit bowl, so I decided to modify my modified recipe to make banana scones. Here are the changes I made to the above recipe:
1. pureed 4 overripe bananas and used this in place of (not in addition to) to agave nectar.
2. increased the oat flour by 1/2 cup (so now 2 cups almond flour, 2 cups oat flour) because the bananas provided more liquid. I think I could have added even a bit more… or another tbsp. arrowroot flour.
That’s it… and they turned out a little more muffin-like than scone-like, but were delicious. The original recipe has a more scone-like texture. But, both are wonderful and I like that the banana ones have no added sweeteners at all.