Earl Grey Scones with Roasted Blueberry Cream

10 35 104
Ingredients Minutes Calories
Prep Cook Servings
10 min 25 min 5
Earl Grey Scones with Roasted Blueberry Cream
Health Highlights


3 tbsp Almond milk, unsweetened
2 tbsp Applesauce, unsweetened
1/2 tsp Baking powder
1/4 tsp Baking soda
1/3 cup Blueberries (for blueberry cream)
1/4 cup Buckwheat flour
1/4 cup Coconut cream, sweetened, canned (for blueberry cream)
1 tbsp Coconut oil (softened)
1/4 cup Stevia sweetener, powder
2 bag(s) Tea, Earl Grey, dry


Preheat oven to 400F.

Line a baking tray with parchment paper and scatter the blueberries on the tray. Bake for 10-15 minutes (start making the scones while they roast) or until they are soft and the juice is bubbling. Remove from oven and let cool. And turn the temperature of the oven to 350F.

To a medium bowl add the flour, stevia, contents of the two tea bags, baking powder, and baking soda and mix to combine.

In a small bowl combine the soft coconut oil, applesauce, and 2 tbsp almond milk. Add to the dry ingredients.

Mix gently and be sure not to overmix! If it is not coming together, add more almond milk.

Form into equal 5 round scones and place on a parchment lined baking tray.

Bake for 10-12 minutes or until a toothpick comes out clean.
Let cool on a cooling rack.

For the blueberry cream: Combine the blueberries and coconut cream in a blender and blend until combined.

Once the scones are cooled, slice one in half, top with a generous amount of blueberry cream and enjoy!

Nutrition Facts

Per Portion

Calories 104
Calories from fat 45
Calories from saturated fat 37
Total Fat 5.0 g
Saturated Fat 4.2 g
Trans Fat 0 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.4 g
Cholesterol 0
Sodium 76 mg
Potassium 123 mg
Total Carbohydrate 14.3 g
Dietary Fiber 1.0 g
Sugars 7.9 g
Protein 1.0 g

Dietary servings

Per Portion

Fruit 0.1

Energy sources


Meal Type(s)