Serves:
12
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.
Ingredients:
- 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
Directions:
- Preheat the oven to 375°.
- In a large bowl, combine the flour, Qi’a, sugar, baking powder, baking soda, and salt.
- 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.
- Scoop the batter on to parchment lined baking sheets, making 12 scones total.
- Sprinkle with additional Qi’a and additional sugar. About a teaspoon of each per scone.
- Bake for 12-14 minutes or until tops are lightly browned.
