Blueberry Chocolate Chip Scones (Grain free)
This isn’t exactly a revelation.
Losing covid weight and returning to good running shape is hard. So far, my eating is back on track to where I was a few years ago. I mostly follow the Always Hungry way of eating where I focus on lean proteins, and lots of veggies, fruits, and berries. (Here’s their website if you want to know more about the plan. https://www.drdavidludwig.com/recipes/)
For the most part, added sugars, starchy veggies, white flours, and grains are off the table. So far it’s going well. I feel better and have more energy. Although some days, I just miss the smell and taste of fresh bread! Especially scones. I used to eat scones at least once or twice a week for breakfast and really missed them.
After searching for paleo recipes online, I tested a few then came up with my own version using the ingredients I needed to fit my meal plan. They aren’t vegan, and they do include a little sweetener, although you could easily substitute coconut or maple sugar or eliminate the sugar if that better fits your eating plan.
Give them a try. I’d love it if you’d let me know what you think.
Blueberry Chocolate Chip Scones (Grain Free)
Ingredients
- 1 cup Cassava flour
- 1.5 cup Almond flour
- 1/4 cup Splenda or other sweetener
- 1/2 tsp salt
- 1/5 tsp baking soda
- 1 tsp Cake spice (Penzey's) or use cinnamon or pumpkin pie spice mix
- 4 Tbsp unsalted butter
- 1 egg
- 3/4 cup Greek Yogurt plain, whole milk
- 3/4 cup frozen blueberries can sub other frozen berries
- 3 Tbsp dark chocolate chips the darker the better
Instructions
- Preheat oven to 425 degrees. Spray a baking sheet or scone pan with cooking spray. In a food processor bowl, add dry ingredients and butter. Process for 30 seconds to 1 minute.**Note if hand mixing: In the first step, make sure the butter is cut into tiny bits throughout the flour. After then, you can use a wooden spoon to stir the remaining ingredients just until a ball forms.
- Add yogurt, egg, frozen fruit, and chocolate chips to the bowl. Process in short bursts for 2-3 seconds at a time. Tricky part: Depending how wet the dough is, you can easily overmix it. You want a crumbly ball that barely sticks together. Too much mixing, and you have a sticky, chewy mess. Not enough, it's too dry and won't form a ball. If the bottom gets sticky before the rest of the batter is mixed in, stop the food processor and finish up using a wooden spoon. **Note, my dough turned purple because of the blueberries. Using frozen fruit keeps the dough cold and improves the scone texture. If you use frozen strawberries or cherries, your batter will be less purple if the color bothers you.
- I scooped the batter into a scone pan sprayed with cooking spray. I did not roll them out on the counter like normal scones.Because of the flours used, these scones tend to be stickier, and using a special scone pan yields the best results. If not using the pan, shape the dough into a circle and cut into 8 scones. Place them apart on a cookie sheet so they don't spread into one giant blob.**I have a round scone pan that makes 8 scones, so that's how I shape and cut my scones. They are generously sized, so if you want smaller scones you can use the square scone pan that yields 16. Place the scones on a baking sheet or scone pan. Bake for 16-18 minutes, depending how large your scones are cut. (Until golden brown.) Allow to cool on a rack for a few minutes before setting them on a rack to cool completely.
Notes
You can do it without the fancy pans, but I’m so glad I have these because they make perfectly shaped scones. Which satisfies that Martha Stewart part of me who still believes it’s important for food to look pleasant on my plate.
Kelly Brakenhoff is an author of eleven books and an ASL interpreter. She divides her writing energy between two series: cozy mysteries set on a college campus and picture books featuring Duke the Deaf Dog. The mother of four young adults and a hunting dog, and grandma to a growing brood of perfectly behaved grandkids, Kelly and her husband call Nebraska home.