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RECIPE: Blueberry Scones For Dessert Or Breakfast

When I was a girl spending the summer in Toronto, I was allowed to leave our apartment alone for a blueberry dessert for breakfast. I was 8 years old, and it was my first taste of freedom.

Blueberry-Dessert-Breakfast-Recipe

By: Ajableu Oldham

With two dollars in my pocket, I crossed the street and went to the local grocery store, which sold fresh blueberry scones in the mornings. The scones were still warm and the blueberries were thick and juicy. I couldn’t wait until I got back to our apartment on the 42nd floor – I’d eat my morning scone right in the hotel lobby or in the street.

15 years later, I still harbor a sweet spot for blueberry scones for breakfast or dessert. To me, blueberries are comforting. They represent home and safety. Although I can no longer eat a blueberry scone every morning, I still love to snack on fresh, juicy blueberries in the afternoon.

How else can you incorporate blueberries into your diet? Check out this recipe roundup for an ode to oatmeal.

So much more than a vitamin C-rich sweet treat, blueberries have the highest total antioxidants capacity per serving, according to the US Department of Agriculture. Antioxidants help the body cleanse free radicals, which are essentially toxic cellular wastes that potentially contribute to cancer and other age-related diseases. More information can be found on this article about the benefits of blueberries.

More on KimberlyElise.com: 6 Food Combinations To Fight Cancer

If you’re feeling inspired to snack on a blueberry dessert or breakfast treat, I came across this Blueberry Scone Breakfast recipe by the food blogger The Vintage Mixer. Based on the ingredients – which include vanilla, maple syrup, and oats – it will be an amazing treat to accompany a morning coffee or tea.

Blueberry Scones

Ingredients

  • 8 tbsp cold coconut oil
  • 1 cup frozen mixed berries (blueberries, raspberries, blackberries)
  • 1/4 cup sliced almonds
  • ½ cup almond milk 
  • ½ cup vegan sour cream (vegan yogurt also works here)
  • 1 cup all-purpose flour, plus more for dusting the work surface
  • 1 cup whole wheat pastry flour (or substitute) and more all-purpose flour
  • ½ cup sugar, plus extra for sprinkling
  • 2 tsp. baking powder
  • ¼ tsp. baking soda
  • ½ tsp. salthttps://www.curlyhalo.com/products/preorder-1

Instructions

  1. Preheat oven to 425˚ F while mixing the ingredients.
  2. Whisk together the almond milk and sour cream (or yogurt) in a medium bowl, then refrigerate until needed.
  3. In another bowl, combine the flour,  sugar, baking powder, baking soda, salt, and almonds in a medium mixing bowl. Add the coconut oil to the flour mixture and toss with fingers until thoroughly coated.
  4. Add the mixture to the dry ingredients and fold with a spatula. Transfer the dough to a generously floured work surface. Dust the top of the dough with flour, and knead with well-floured hands, 6-8 times. Add small amounts of flour as needed to prevent sticking.
  5. Roll the dough into a 12-inch square. Fold the dough into thirds like a business letter. Fold the short ends of the dough into the center in thirds, to form an approximate 4-inch square. Transfer the dough to a plate lightly dusted with flour and chill in the freezer for 5 minutes.
  6. Return the dough to the floured work surface and roll into an approximately 12-inch square again. Sprinkle the berries evenly over the surface of the dough, and gently press down so that they are slightly embedded in the dough surface. Fold up the edges of the dough up so that all of the berries are concealed inside the dough. The dough should resemble a ball. Flatten the dough and gently form into a circle (about 7 inches by 7 inches).
  7. Using a sharp, floured knife, or a sharp dough scraper/chopper, cut the circle into 8 equal triangles (like pie wedges). Transfer to a parchment lined baking sheet.
  8. Brush the tops of the scones with melted butter and sprinkle lightly with sugar or more sliced almonds.
  9. Bake until the tops and bottoms are golden brown, 18-25 minutes.
  10. Transfer to a wire rack and let cool at 10 minutes before serving.




Have leftover blueberries? You can also try out this vegan Chocolate Blueberry Cakes recipe!

Do you have any favorite blueberry recipes? Share with us in the comments below!

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