|10 min||25 min||5|
|3 tbsp||Almond milk, unsweetened|
|2 tbsp||Applesauce, unsweetened|
|1/2 tsp||Baking powder|
|1 dash||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!