Blueberry-Lemon Cashew Scones

DSC_0423

Can we just start this recipe by stating how much I HATE snow. Not only is it cold, but it causes activities to be cancelled. For example, I was really excited to go to dance tonight, only to have it called off by the tremendous amount of “snow” we got last night…….

DSC_0430

Well done, Virginia, well done……

Okay, snow rant over.

On the bright side, I was able to go to the gym and when I got home, I got creative with all of the amazingly sweet and fresh organic blueberries we had stocked in our refrigerator.

 These scones are bursting with plump blueberries, hints of tangy lemon, and tiny chunks of delicious cashews. Not only are these chewy scones really satisfying, but healthy enough to enjoy with your breakfast!

Makes 8 scones.

Ingredients:

1 ½ cups raw cashews

½ cup tapioca flour/starch

1 tsp. baking powder

1 cup fresh blueberries

3 tbsp. liquid egg whites or 1 egg

2 tsp. vanilla extract

1 tbsp. coconut oil, melted

2 tbsp. unsweetened applesauce

1 tbsp. unsweetened almond milk

Juice of 1 lemon

Lemon zest (to taste)

Desired sweetener (to taste; see recipe notes)

1.       Preheat your oven to 350°

2.       Take your raw cashews and put them in a food processor. Process until they are ground finely (there should be some chunks). Don’t process too long or you will get cashew butter! (Very yummy, by the way.)

3.       Mix processed cashews, tapioca flour, and baking powder in a large bowl.

4.       Whisk together egg whites (or egg), melted coconut oil, applesauce, vanilla extract, lemon juice, and almond milk in a separate bowl.

5.       Add the wet ingredients to the dry ingredients.

6.       Add your desired amount of lemon zest into the mix, as well as your sweetener (if using).

7.       Add the blueberries and stir

8.       Line an 8” or 9” pan with parchment paper and add the mix to the pan.

9.       Place pan in the oven and bake for 25-30 minutes (they are done when a wooden toothpick comes out clean)

10.   Remove from the oven and let cool slightly before cutting.

11.   Try eating just one! (pfft…never happens)

Recipe Notes:

●For the sweetener, I used Just Like Sugar tabletop blend, and only 1 tbsp. of it. You may try honey, maple syrup, coconut sugar, or whatever else suits your fancy. The blueberries give these scones a lot of natural sweetness, so I recommend using a very small amount (start with about 1 tbsp.), unless you want very sweet scones.

●You could also try Stevia as a sweetener, but be careful! Stevia is much sweeter than regular sugars, so I would recommend starting with ¼ tsp. and add to taste.

●The amount of lemon flavor in the scones really depends on the type and size of lemon you use; as some lemons are sweeter/tangier than others. You may decide you only need ½ a lemon, or maybe two depending on how much of a lemon-y taste you want. Mine turned out just having just a hint of lemon flavor.

Question of the Day: “Do you like snow?”

~…..I don’t think I have to answer that one….

One thought on “Blueberry-Lemon Cashew Scones

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s