Eggless Blueberries and Cream Scones

Eggless Blueberries and Cream Scones

These melt in your mouth eggless scones are bursting with blueberries. Made with whole wheat and almond flour, orange zest with a hint of sweetness. A perfect accompaniment to your cup of tea, coffee or just for a quick snack.

Recipe

Dry ingredients

0.5 cup organic almond flour
1 .75 cups white whole wheat flour
1 tablespoon baking powder
1/2 tsp baking soda
1/2 tsp salt

Wet ingredients

4 tablespoons butter frozen and grated
1.25 cups organic heavy cream
1 tsp vanilla
Zest of an orange*
5 tablespoons organic sugar
1 cup fresh blueberries washed and dried*

Orange Glaze

1 tablespoon of orange  juice*
4 tablespoons organic  powdered sugar

Notes: 
1.You can use your favourite berries, such as cranberries, chopped strawberries, or  blackberries.
2. Lemon zest and juice can be used instead of orange juice and zest.

Please check out my video for step by step instructions.

Method:

1. Mix cream ,vanilla extract and set aside.

2. In a separate bowl ,sift all dry ingredients and sugar together. Add butter and mix into the flour. You should get breadcrumbs likes texture. Now pour the cream mixture and gently fold in. Also fold in orange zest and  blueberries.

3. Take  a parchment paper  and roll/pat the dough into 1/2 inch thick rectangle. Cut into 16 equal portions and keep in fridge for 20 min.

4. Preheat oven to 375º F(190ºC)  OR air fryer to 325ºF (162ºC) in meantime.

5. Bake for 20-22 min. Check towards the end as ovens vary so baking time may need adjustments.

6. Cool the scones on a rack and  make the  glaze.

7. For the glaze: Mix orange  juice and powdered sugar to make a smooth paste and drizzle on scones once they have cooled down.