Blueberry + Pecan Scones

Just the right level of sweet, these are a treat while also packed with good things. Whip them up for a special occasion with a pot of tea or elevate an ordinary Tuesday coffee break with a tasty snack.

These scones feature a mix of almond flour and whole wheat flour. If desired, gluten-free flour can be substituted for the whole wheat flour. What's special about this recipe is the almond flour. That's what brings such a unique texture here.

As always, feel free to make these your own. Swap out the pecans for another nut or the blueberries for other fruit. I imagine pistachios would be lovely with raspberries or sweet cherries.

I recommend storing these in the fridge if there are any left over. If stored in the fridge, simply heat the scones back up in a low-heat toaster oven or oven to warm through and crisp up the exterior a bit before enjoying.

• 1 heaping cup fresh blueberries, washed and dried

• 3/4 cup whole wheat flour*

• 1 1/4 cups almond flour

• 3/4 tsp. baking powder

• 1/4 tsp. baking soda

• 1/4 tsp. salt

• 1/3 cup roasted pecans, crushed or chopped

• 2 T. avocado oil, or other neutral oil

• 2 T. maple syrup**

• 2 T. plant milk, plus more as needed

• 1 tsp. vanilla

• 1/2 tsp. apple cider vinegar

Ingredients

Blueberry + Pecan Scones

Makes 6 scones

Instructions

1. Measure the dry ingredients into a large bowl, reserving 1 T. of the pecans. Whisk together. Add the blueberries, and mix gently to disperse.

2. Measure the wet ingredients into a small bowl. Add to the dry, folding gently until moistened, and starts to come together. Add a splash or two of plant milk as needed to moisten the flour.

3. Tip dough onto a piece of parchment paper. Use your hands to gently gather the dough into a circular mound, then press gently down on the top to begin to flatten into a disc. Add the reserved pecans, spreading them evenly across the top. Press down until the disc is about 7 - 8 inches in diameter and about 3/4 - 1 inch thick.

4. Cut the disc into six equal triangles. Slide parchment onto a freezer-safe plate or pan.

5. Preheat oven to 350 F. Place scones in freezer to chill while the oven comes to temperature. If dough is particularly sticky, freeze for 15 min.

6. Before baking, slide the parchment onto a baking tray and scoot the scones away from one another about an inch or two for room to bake

7. Bake 25 - 30 minutes, until slightly golden. Allow to cool before eating, and store any extras in the fridge. Best heated up briefly in the oven to crisp up a bit before enjoying again later.

Last updated: August 6, 2024

*can sub. gluten-free flour, if needed

**If you like your scones a bit on the sweeter side, feel free to add a T. more.