(ALL ORGANIC) BLUEBERRY OATMEAL SCONES

I love scones! Always have! So when this recipe popped up for me, I quickly set about making it mine, making it healthier, and making it even tastier! This ended up being a very tasty, very tender scone, with amazing flavor...not too sweet...and even very light! So, since I had this lemon zest left over (see recipe), I thought a lemon glaze would really enhance the flavor of the blueberry scones. BINGO!! I WAS RIGHT!!

(I will have to add a better picture than the phone shot I took to post this on Facebook!)

Ingredients:

• 1 ½ cups whole wheat flour or almond (I used organic white whole wheat)
• 1 ¼ cups oats (organic from Trader Joe’s)
• 1 tablespoon baking powder (organic)
• ¼ teaspoon Himalayan salt (ground my own pink Himalayan salt)
• 1 teaspoon lemon zest (so, I zested a whole lemon, used half the zest IN the scones)
• 1 tablespoon honey or preferred sweetener (organic agave)
• ⅓ cup almond milk (this time, I  used organic coconut milk)
• ¼ cups coconut oil (organic from Costco)
• 1 egg or egg replacement (organic cage-free)
• 1 cup fresh blueberries (I actually used frozen organic Maine blueberries from Trader Joe’s)

Instructions:

Preheat oven to 425° Fahrenheit. Mix together flour, oats, baking powder, salt, and lemon zest. In separate bowl mix honey, almond (or coconut) milk, coconut oil, and egg. Add wet mix to dry and stir together. Stir in blueberries.

Roll mixture into 1-inch balls and place on parchment paper on cookie sheet. (Here again, I got out my cutting board and shaped my dough on the board into a square, approximately ¾ inch thick, making sure to square up the sides. I then cut the square in equal small 1 ½ inch squares and put them on the parchment on my stoneware cookie pan.) Bake scones for 15 minutes. Enjoy scones warm or as a cool treat later. Makes about 2 dozen.

Preparation time: 10 minute(s)  Cooking time: 15 minute(s)

Glaze

So, the other half of the lemon zest? I put it into a bowl, put in several heaping tablespoons of organic powdered sugar, and started with a single tablespoon of coconut milk. I mixed that thoroughly until smooth and shiny, and thin enough to be drizzled. I did have to increase the amounts of both sugar and coconut milk just a bit to increase the overall volume. When I got the scones out of the oven, I allowed them to cool just a bit, pulled them onto a cooling rack, with the parchment still under them, and drizzled the glaze back and forth over all the scones.