Almond Flour Lemon Blueberry Scones (vegan)

INGREDIENTS (Serves: 8)

1 cup blueberries, fresh
2 tsp. Lemon, zest
1 Tbsp. almond milk, unsweetened
1 flax egg
3 Tbsp. lemon juice
4 Tbsp. maple syrup
2 ⅛ almond flour
½ cup arrowroot starch
1 Tbsp. baking powder
1 cup powdered sugar
½ tsp. Salt
½ tsp. Vanilla extract
4 Tbsp coconut oil

STEPS

1. In a large bowl, combine almond flour, arrowroot starch, baking powder, and salt; then add grated lemon zest and whisk to evenly combine;
2. Add the flax egg, melted coconut oil, maple syrup, and vanilla extract to the dry ingredients. Stir until most of the dough has come together;
3. Gently fold in blueberries, making sure to integrate remaining dry pieces;
4. Use you hand to form the dough into an disc;
5. Place back in the bowl and transfer to a refrigerator and chill for 30 minutes
6. Preheat oven to 400F and line a baking sheet with parchment paper;
7. Place a piece of parchment paper on top of a cutting board. Transfer the bowl to cutting board and form dough into a smooth and even disc about 6 ½ to 7 inches in diameter;
8. Use a sharp knife and slice into eight triangles;
9. Transfer triangles to prepared baking sheet, arranging them in 2 even rows. Brush tops with almond milk;
10. Bake for 16-19 minutes and cool on pan before serving.

TIPS

1. This is a vegan and gluten free recipe
2. Arrowroot starch is a gluten-free option. If you are not allergic to gluten you can replace it with cornstarch or tapioca starch.
3. Flax egg is a vegan egg substitute, you can replace it with regular egg if you are a mix eater

WELLNESS TIPS

1. Blueberry is known for its antioxidant effect and eye benefiting function with its rich anthocyanins content, which is an antioxidant
2. The anthocyanins component in blueberry may also benefit in blood glucose control by increasing insulin sensitivity.
3. Other than that blueberry is high in vitamin C, vitamin K, manganese, and fiber

Recipe adapted from: https://saltedplains.com/almond-flour-lemon-blueberry-scones/