Sunday Morning Scones

Although I made these yesterday, they seem like the perfect healthy treat for a lazy Sunday morning. Scones are one of my favorite foods for breakfast because the base can be made using almond or oat flour and the ingredients added in for the scone flavor can change, depending on what you're craving or have left over in the kitchen. I had some chopped pecans in the fridge left over from Thanksgiving that ended up being the perfect quantity for the pecan scones. I also love blueberries and walnuts together and always have them on hand, therefore decided to split this recipe in half to make a little of each.  

Both the pecan scones and the blueberry walnut scones are so delicious! They can easily be stored away for a quick on the run breakfast since they are high in fiber, protein, omega 3's and choc-full of antioxidants with the nuts, berries and hemp seeds!

Dry Ingredients
1 1/2 c almond flour
1 1/2 c oats (*use gluten free to make these completely gluten free) 
1 c hemp seeds
2 Tbsp baking powder
1/4 c coconut sugar

1/8 tsp sea salt

Wet Ingredients
1/2 c coconut oil (liquefied) 
1/4 c unsweetened almond milk
1/4 c pure maple
1 tsp pure vanilla extract

Add ins
3/4c chopped walnuts
3/4 cup frozen blueberries
3/4 cup chopped pecans

How to: Preheat oven to 400 degrees. In a large bowl, whisk together all dry ingredients. In another bowl mix together all wet ingredients (melt down coconut if it's not already in liquid form) . Slowly add wet ingredient mixture to the dry ingredient mixture. Stir until you have a doughy mixture. Add more yummy stuff such as blueberries, walnuts and pecans! (Your choice) Can also add cacao nibs, currants, cranberries, almonds, goji... possibilities are endless!

Scoop out and make into the scone size that you want, placing them onto a greased or parchment lined cookie sheet and bake for 17 minutes. Let stand for 5 minutes before enjoying!


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