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Breakfast Recipes

Wild Blueberry and Fig Scones

Summary

Instead of the go-to high sugar/fat, empty calorie muffin, this high fiber satisfying scone (thanks to Benefiber!) can be kept in the freezer and microwaved for an on-the-go delicious and nutrient dense breakfast or snack. It’s a great option to throw in your gym bag to eat for a post workout breakfast instead of stopping by the deli and picking up a muffin.

What You Need

Wild Blueberry and Fig Scones

Instructions

  1. Defrost and strain blueberries and pat dry.
  2. Preheat oven to 375 F. Line baking sheet with parchment paper.
  3. In a small bowl, combine lemon juice and milk. Stir, and allow to sit for 15 minutes to create your ‘buttermilk’.
  4. In a mixing bowl, combine almond flour, spelt flour, sugar, baking powder, baking soda, salt, cinnamon and Benefiber. Add ‘buttermilk’, vanilla extract, and coconut oil. Mix well until dry ingredients are completely incorporated to make a dough.
  5. Using a spatula, fold in the blueberries and figs until just until combined. Do not overmix.
  6. Using generous ¼-cup measures, drop batter about 1” apart onto prepared baking sheet. Lightly brush surface of scones with the ‘buttermilk’. Bake 14 to 18 minutes, or until tops are lightly golden brown and firm to touch.
Number of servings (yield)

8 servings

Category

Breakfast

Related

All GSK Consumer Healthcare Recipes

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