Better-for-You Vanilla Blueberry Scone

by Eve Horbol

The perfect pairing with your morning coffee. ☕

Ingredients

  • 2 cups gluten-free all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup Vanilla Cookie Granola Butter
  • 1/4 cup butter, chopped
  • 1/4 cup coconut sugar
  • 2/3 cup coconut milk 
  • 1 teaspoon vanilla extract
  • ¾ cup blueberries

Instructions 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the gluten-free flour, baking powder, baking soda, and salt.
  3. Add the Granola Butter and butter to the dry ingredients. Use a pastry cutter or fork to cut the Granola Butter and coconut oil into the flour mixture until it resembles coarse crumbs.
  4. Stir in the coconut sugar.
  5. In a separate small bowl, mix the coconut milk and vanilla extract. Pour this mixture into the dry ingredients and stir until just combined. Do not over-mix.
  6. Gently fold in the blueberries, ensuring they're evenly distributed throughout the dough.
  7. Transfer the dough onto the prepared baking sheet. Form it into a circular disk and use a knife to cut the disk into 6 or 8 wedges, but don't separate them entirely.
  8. Bake in the preheated oven for 18-22 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
  9. Allow the scones to cool on the baking sheet for 5-10 minutes before separating and diving in. 

Optional glaze: mix together powdered sugar and butterfly pea powder.

_________________________________________________________________________________

Want the 411 on all things Granola Butter®? Sign up for our VIP list to be the first to know about new flavors, limited edition launches & sales! 🕺

 

 

Back to Blog