Sunday, February 21, 2016

lemon blueberry + rosemary oat scone (gluten-free, vegan, nut-free)

And now for something completely different than what's been going on up in these parts over the past few months. The lovely members of our meditation group joined us at our house this morning to sit and I decided to mix it up and offer up something a little more universal than the nut butter paleo items I've been baking for J. and I. Something, instead, that warms the house and smells of the first hints of Spring. And also doesn't risk killing the tree nut allergic member. Who also happens to be allergic to berries. Thankfully he reminded me BEFORE biting into one of these. Smart guy.

These are super simple and incredibly allergen friendly. I used water, though you can use whatever milk (almond, soy, dairy, coconut, etc) you have on hand if you prefer. If you are not sugar sensitive, you can also make a glaze of lemon juice and sugar for the tops.

lemon blueberry + rosemary oat scone
2 cups gluten free oat flour
1 tblsp baking powder
1/4 cup cane sugar (plus extra to sprinkle on top)
1-2 tblsp fresh rosemary (chopped)
1 tblsp lemon zest
1/2 tsp salt
6 tblsps coconut oil (Solid! Do not melt)
1 flax egg (1 tblsp ground flax mixed with 2 tblsp water)
3/4 cup water (OR any milk of your choice)
1/2 cup frozen blueberries

Preheat oven to 400 degrees

Mix first 5 ingredients. "Slice" in solid coconut oil so you end up with a crumbly mixture. In a separate bowl, make the flax egg and mix with water or milk. Add to dry mixture. Mix to combine. Add blueberries.

Dust a board with more oat flour and turn out the dough onto this. Form into a disk about 1 inch thick. Place on a baking sheet lined with parchment paper. Cut the disk into 6 triangles. Sprinkle with sugar. Bake for 25 minutes until golden brown.

Optional: Make a lemon glaze with the juice of one lemon mixed with a quarter cup of white cane sugar. After scones have baked, brush on glaze and let cool.

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