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Blueberry Scones with Chia Jam

Active Time: 20 minutes / Cook Time: 30 minutes / Total Time: 50 minutes

Makes 8 servings scones and 4 servings jam

Ingredients:

  • Scones:
    • 3/4 cup coconut flour
    • 1 1/2 cups almond flour
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon fine sea salt
    • 3 eggs
    • 10 drops liquid stevia
    • 1 teaspoon vanilla
    • 1/3 cup coconut milk, plus more if needed
    • 2 1/2 tablespoons coconut oil, melted
    • 3/4 cup blueberries
    • 1/4 cup ghee, to brush the scones
  • Chia Jam:
    • 1/2 teaspoon coconut oil
    • 2 cups raspberries
    • Juice of 1/2 lemon
    • 2-4 drops stevia
    • 3 tablespoons chia seeds

Directions:

  1. Preheat oven to 375 degrees F and line a baking tray with all natural parchment paper.
  2. Combine flours, baking powder, and sea salt in a large mixing bowl.
  3. Whisk together eggs, stevia, vanilla, coconut milk, and coconut oil in a separate mixing bowl.
  4. Add the wet ingredients to the dry ingredients and mix to fully incorporate. The dough should be slightly crumbly (you may need to add a little bit more coconut milk if the dough seems too dry).
  5. Gently fold in the blueberries.
  6. Shape dough into 8 scones on your prepared baking tray. Brush with melted ghee using a pastry brush or a spoon and clean hands.
  7. Bake for 30 minutes, or until starting to brown.
  8. Make your jam while the scones are baking. Heat coconut oil in a medium sauce pan over low. Place berries in sauce pan and cook until berries are heated through and start to become soft (around 5 minutes). Remove from heat and transfer to a mixing bowl.
  9. Mash the berries using a fork. Add in remaining ingredients and stir to incorporate. Transfer to a sealable jar or air tight container and store in the fridge.
  10. When the scones are done baking, let them cool completely. Store 4 scones in an airtight container in the fridge, for breakfast this week. Store remaining 4 scones in an airtight container in the freezer, for snacks week 3.
  11. To serve, enjoy a blueberry scone (warmed up or toasted, if desired) sliced in half and topped with jam.