Delicious gluten free, blueberry white chocolate scones are the perfect sweet pairing with a steaming hot cup of Bigelow Tea.
Ingredients
- 1 cup gluten free flour
- 1 cup oat flour
- 1/3 cup sugar
- 2 tsps baking powder
- 1/2 tsp salt
- 1/3 cup coconut oil not melted
- 1 egg
- 1/2 cup Greek Yogurt
- 1/2 cup dried blueberries
- 1/2 cup white chocolate chips
Instructions
- Preheat oven to 400 degrees
- Add gluten free flour, oat flour, sugar, baking powder, and salt into a bowl and mix well with a spoon.
- Then add in the coconut oil, egg and Greek yogurt and mix wet ingredients into dry ones well so dough is cohesive.
- Add in the dried blueberries and white chocolate chips and mix well.
- Roll dough out so it is about 3/4 to 1/2 an inch thick and cut into eight using a pizza cutter. Place each slice/scone onto a parchment lined baking tray and bake at 400 degrees for 15-18 minutes.
- Let cool and enjoy with a warm cup of tea.
Nutrition
Serving: 1scone | Calories: 309kcal | Carbohydrates: 41g | Fat: 14g | Sugar: 16g
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