Current Size: 100%


Blueberry Burst Scones with Qi'a

Created by Chef Akasha
Found in: Breakfast, Snack, Spring, Summer, Fall, Winter, Dairy free, Vegan, Nut free


Your coffee's ideal partner is a warm, fresh scone. Straight from the oven, these blueberry scones are deliciously familiar, and the combination of antioxidant-rich blueberries with the fiber, protein and omegas in Qi'a means this is no ordinary snack. 



  • 1 & 1/2 cups all-purpose unbleached flour
  • 1/2 cup Qi’a Cranberry-Vanilla Cereal
  • 1/3 cup sugar
  • 1 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 cup hemp milk mixed with 2 teaspoons lemon juice
  • 1/4 cup oil or melted unsalted butter
  • 1 cup fresh blueberries (or peeled chopped apples or pears)
  • Additional Qi’a Cranberry-Vanilla Cereal
  • Additional sugar


  1. Preheat the oven to 375°.
  2. In a large bowl, combine the flour, Qi’a, sugar, baking powder, baking soda, and salt.
  3. In a medium bowl, whisk together the milk and oil. Make a well in the dry ingredients, pour the wet mixture into the dry and mix together with a wooden spoon or spatula, stirring with as few strokes as possible. Lightly fold in the blueberries or chopped fruit.
  4. Scoop the batter on to parchment lined baking sheets, making 12 scones total.
  5. Sprinkle with additional Qi’a and additional sugar. About a teaspoon of each per scone.
  6. Bake for 12-14 minutes or until tops are lightly browned. 

Chef Akasha

Akasha is a self-trained chef and artisan-style baker who has been cater­ing events in Los Angeles and other parts of the coun­try for over twenty years. She began her pro­fes­sional career at the Golden Temple, a now defunct but once pop­u­lar veg­e­tar­ian restau­rant in Los Angeles. It was in this kitchen that Akasha dis­cov­ered her pas­sion for mak­ing deli­cious dishes with good-for-you ingre­di­ents. After the Golden Temple she became Michael Jackson’s per­sonal and con­cert tour chef. AKASHA is her first restau­rant ven­ture, the result of a vision she has had for many years. Her cook­book HOLLYWOOD DISH includes tales of Hollywood’s 100-year pas­sion for organic foods and healthy lifestyles and sto­ries of her favorite cook­ing expe­ri­ences: mak­ing hol­i­day din­ners for Billy Bob Thornton, cater­ing par­ties for Pierce Brosnan, pro­duc­ing events at the Sundance Film Festival, and work­ing as a pri­vate chef for Barbra Streisand. She lends her time and exper­tise to groups such as Share Our Strength, Environmental Media Association, Common Threads and Pediatric Aids. She has appeared on The Food Network (The Best Thing I Ever Ate), Access Hollywood, Entertainment Tonight, Planet Green, and nation­wide news programs.