Serve these with mint tea for an afternoon treat! If you want extra lemon flavor then add about 1/2 to 1 teaspoon organic lemon flavoring. If you use coconut sugar in this recipe, I've found it's best to give it a whirl in your blender in order to make it finer (you'll need to do more than 1/4 cup at a time to break it down).
Rate this recipe!
| Prep Time | 25 minutes |
| Cook Time | 25 minutes |
| Servings |
scones
|
Ingredients
Dry Ingredients:
- 1 1/2 cups brown rice flour sprouted, or regular brown rice flour
- 1/2 cup arrowroot powder , or tapioca flour
- 3-4 tablespoons sugar granulated, (coconut sugar, maple sugar, or organic cane sugar)
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1-2 teaspoons lemon zest
- 6 tablespoons palm shortening organic
- 1 cup blueberries , fresh or frozen
Wet Ingredients:
- 2 tablespoons chia seeds , ground
- 2 tablespoons water boiling
- 2 tablespoons lemon juice
- 1/2 cup milk , (I use homemade coconut milk, but almond or cashew milk works too)
Ingredients
Dry Ingredients:
Wet Ingredients:
|
Rate this recipe!
|
Instructions
- Preheat oven to 425 degrees F. Line a large cookie sheet with parchment paper.
- In a medium-sized mixing bowl, whisk together the rice flour, arrowroot, sugar, baking powder, salt, and lemon zest. Cut in the shortening using your hands or a pastry cutter until pea-sized crumbs form. Add the blueberries and gently toss together.
- Place the ground chia seeds and boiling water into a small bowl and whisk with a fork. Place chia mixture into a blender along with the lemon juice and milk; blend on high until smooth. Pour wet mixture into the dry and gently mix together using a fork.
- Form dough into a ball and place onto the parchment-lined baking sheet. Press dough down so it looks like a thick, flat round. Cut into 8 wedges. Gently move the wedges so they are all separated on the baking sheet. Brush with coconut milk and sprinkle with sugar if desired.
- Bake for about 25 minutes. Enjoy hot out of the oven or at room temperature.