Nutrition balance score
Unbalanced
Glycemic Index
67
Moderate
Glycemic Load
18
Moderate
Nutrition per serving
Calories197.7 kcal (10%)
Total Fat8.1 g (12%)
Carbs27.1 g (10%)
Sugars8.9 g (10%)
Protein4.1 g (8%)
Sodium241.8 mg (12%)
Fiber1.7 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
⅔ cupgf flour
1 for 1, or all purpose flour
½ cupoat flour
3 Tbspbrown sugar
1 tspbaking powder
½ tspbaking soda
salt
⅓ cupplain greek yogurt
½ tspvanilla extract
½ tspalmond extract
1 tspdried herbes de provence
1clementine
Zest and juice of
3 Tbspbutter
or coconut oil
1egg white
0.5 heaping cupfresh blueberries
or frozen
½ Tbspcoconut sugar
or turbinado
10almonds
cut or handful of sliced almonds
Instructions
Step 1
Preheat the oven to 400 degrees
Step 2
In a bowl mix together dry ingredients. Mix the wet ingredients in a separate bowl (except for blueberries) and then combine with dry ingredients. Gently fold in the blueberries then flip dough onto a floured surface, kneading a few times until the dough is held together (being careful not to break too many blueberries!). Put batter on a prepared sheet pan with sprayed parchment paper. Form dough into an 8-10 inch circle. Carefully cut the circle into 6 equal slices (separating the dough slightly). Mix together the all the topping ingredients (except for the almonds)
Step 3
Drizzle some melted coconut oil or butter on the top of the scones. And sprinkle the topping over them.
Step 4
Bake for 15 minutes then place slivered almonds on top of the scones and bake for 5 more minutes or until the scones are golden brown.
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