Coconut Almond Scones with Blueberries
Coconut almond scones with blueberries - The British classic also tastes really good in the vegan version.
Healthy, because
Even smarter
Nutritional values
Anti-aging to eat: In particular, the dark blue pigments anthocyanins from Blueberries inhibit inflammatory processes and scavenge free radicals. This in turn prevents skin aging and wrinkles and reduces pain in the joints.
The lactose-free coconut-almond scones can be frozen: After defrosting, simply bake them briefly in the toaster oven and they will taste just as fresh from the oven.
(Percentage of daily recommendation)
| Calorie | 287 cal. | (14 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 3.6 g | (12 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 7.7 μg | (13 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 8 μg | (3 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 1.4 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 217 mg | (5 %) | ||
| Calcium | 38 mg | (4 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 9 g | |||
| Uric acid | 16 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 6 ½ ozs Blueberries
- 1 Tbsp Chia seeds
- 1 Tbsp ground flaxseed
- 8 ¾ ozs Almond flour
- 2 Tbsps Almond flour (To prep)
- 1 ¾ ozs Coconut flour
- 2 ¾ ozs Shredded coconut
- 2 tsps Baking powder
- ½ tsp baking soda
- salt
- 3 Tbsps coconut sugar
- 4 ½ ozs vegan Margarine
- 3 ½ ozs Almond milk
- 1 oz Oats (2 TBSP.)
- 1 ¾ ozs raisins
- 7 ozs Coconut yogurt
- 1 generous pinch cinnamon
- 1 ¼ ozs dried Mulberry (2 TBSP.)
Preparation steps
Sort blueberries, wash, and drain. Puree 3.5 ounces of berries with chia seeds and let swell for 30 minutes.
Meanwhile, soak flaxseed meal in 3 tablespoons hot water for about 5-10 minutes.
Mix both flours, coconut flakes, baking powder, baking soda, 1/4 tsp salt and sugar in a mixing bowl. Cut margarine into small cubes and work into flour mixture until only larger crumbs remain.
Whisk almond milk with soaked flaxseed, add to bowl and mix in briefly with a fork until ingredients are just combined into a dough, adding more almond flour or almond milk if needed. Finally, fold in rolled oats and raisins.
On a work surface floured with almond flour, shape mixture with lightly floured hands into a round patty about 1-inch high. Using a glass or cutter (approx. 2-inches around), cut out 12 circles and place on a baking tray lined with baking paper. Bake the scones in a preheated oven at 200 °C / 400 °F for 15-20 minutes. Then leave to cool for 5-10 minutes.
To serve, stir coconut yogurt until smooth and dust with cinnamon. Cut remaining blueberries in half. Spread scones with berry chia mousse, top with blueberries and dried mulberries. Serve coconut yogurt separately on the side.
