Whole Wheat Blueberry Scones

Mix whole grain goodness with healthier options for a sweet treat to fuel your day. Adapted from 101 Cookbooks blog.

Ingredients

• 1 teaspoon apple cider vinegar
• ½ cup almond milk + 2 Tablespoons
• 1¼ cups whole wheat pastry flour
• ⅓ cup wheat germ
• ⅓ cup quick oats
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ¾ teaspoon sea salt
• ¼ cup agave nectar
• 3 Tablespoons coconut oil
• 1 teaspoon vanilla extract
• Zest of 1-2 lemons
• ½ - ¾ cup blueberries

Instructions

1. Preheat oven to 400°. Line a baking sheet with parchment paper.
2. Combine apple cider vinegar and ½ cup almond milk in a liquid measuring cup. Set aside.
3. In a mixing bowl, combine flour, wheat germ, flax seed, baking powder, baking soda and salt.
4. In another mixing bowl, whisk together agave, coconut oil, vanilla extract, and vinegar/milk mixture. Stir in lemon zest.
5. Pour wet ingredients into flour mixture. Mix well but don’t over mix - dough should be thick and sticky.
6. Fold in blueberries gently.
7. Using a ⅓ measuring cup, scoop out dough onto baking sheet about 2 inches apart. With slightly wet hands, flatten scones gently.
8. Bake in oven for 5 minutes. Remove from oven and brush with 2 Tablespoons almond milk. Omit this step if you want softer scones. Rotate pan and return to oven for an additional 6-8 minutes or until edges are golden and tops are beginning to brown.
9. Remove from oven and let cool for 5 minutes before transferring to a wire rack to cool completely. Serve immediately or store in an air-tight container in the refrigerator for up to 5 days or even frozen for 2 weeks. Enjoy!

Yields 6 Large Scones

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