Healthy Blueberry Scones

Let's make something lovely.

1. 01

   Preheat the Oven:

2. 02

   Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

3. 03

   Prepare the Dry Ingredients:

4. 04

   In a large mixing bowl, whisk together the whole wheat flour, almond flour, baking powder, baking soda, salt, and lemon zest.

5. 05

   Incorporate the Dates:

6. 06

   Finely chop the pitted dates and add them to the flour mixture. Stir well to ensure the date pieces are evenly distributed throughout the mixture.

7. 07

   Add the Butter:

8. 08

   Add the cold, unsalted butter to the flour mixture. Using your fingertips or a pastry blender, cut the butter into the flour until the mixture resembles coarse crumbs. If you prefer, you can use avocado oil as a substitute for butter.

9. 09

   Add the Blueberries:

10. 10

    Gently stir in the blueberries, ensuring they are coated with the flour mixture.

11. 11

    Mix the Dough:

12. 12

    Pour in the unsweetened almond milk and stir until the dough just comes together. Avoid overmixing to keep the scones light and fluffy.

13. 13

    Shape the Scones:

14. 14

    Turn the dough out onto a well-floured surface. Using floured hands, gently pat the dough into a 1-inch thick circle. With a sharp knife, cut the circle into 8 wedges.

15. 15

    Prepare for Baking:

16. 16

    Transfer the scones to the prepared baking sheet. Brush the tops of the scones with honey or maple syrup for a touch of sweetness.

17. 17

    Bake the Scones:

18. 18

    Bake in the preheated oven for 15 minutes, or until the scones are puffed and golden brown.

19. 19

    Cool and Serve:

20. 20

    Transfer the scones to a wire rack to cool slightly before serving. These scones are best enjoyed warm.