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Blueberry Scones

Posted Jul 09 2012 11:00pm

Blueberry Scones with a hint of lemon – Yum!


It’s raining blueberries – well blueberry scones that is.  We are blueberry gathering this week.  I would say blueberry picking but decided for $1 more I’m gonna let someone else do the work at the farm this year – whew it’s hot out there people!  Wait, I’m rambling, on to the blueberry scones.  Ah, yes a fresh scone and a spot of tea perfect for the fresh blueberries that are at their peak.

We all know that blueberries taste GREAT, but did you know they are a perfect immune fighting, kick-butt package of nutrients too?  Oh yes, these little nuggets contain:

  • Vitamin C – In just one serving, you can get 14 mg of Vitamin C – almost 25 percent of your daily requirement!
  • Antioxidants - Blueberries are near the TOP of the chain for antioxidants.  Antioxidants work to neutralize free radicals — unstable molecules linked to the development of cancer, cardiovascular disease and other age-related conditions such as Alzheimer’s.  Perfect for my hubbie and even better for my 40 something memory that seems to elude me many days.
  • They are also loaded with dietary fiber and Manganese used in bone developement and turning proteins, carbs and fats into ENERGY!
  • And if you’re counting calories (not that I am, but you know, for people who do…) they are only about 80 calories in a whole cup – yum for your tum.

Now on to the show: amazingly easy, gluten-free, sugar-free and organic BLUEBERRY SCONES – cheer, cheer, cheer, whistle!

Blueberry Scones Recipe:

- 3 cups almond flour
- 1/2 teaspoon baking soda
- 3 tablespoons xylitol
- 1/4 teaspoon sea salt
- 3 organic eggs
- 1/4 cup grape seed oil
- 1 teaspoon stevia
- 1/2 teaspoon lemon zest
- 2 Tablespoons lemon juice fresh
- 2 Tablespoons Vanilla Extract (try this recipe that is SO amazing)
- 1 cup organic blueberries (you can use fresh OR frozen)

Combine almond flour, baking soda, xylitol, and sea salt. Set aside
Whisk together eggs, oil, stevia, lemon zest, lemon juice and vanilla.
Combine with flour fixture.
Fold in blueberries.
Drop onto parchment lined baking sheet.
Bake 350 degrees for 20 minutes or until tops start to brown.

These scones are perfect for breakfast, brunch, tea time – you get the idea.

Try these blueberry scones with Gluten-free Quiche .  It’s a winning combination

Stay tuned for how to freeze blueberries to get the most out of your dollars and enjoy these little nuggets all year-long!

The Want To Reason
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