Lemon Blueberry Almond Spelt Scones

Bright citrus, juicy berries, and a nutty whole-grain crumb

Yield: 8 scones | Time: 20 minutes active • 45 minutes total | Estimated energy: About 260 calories per scone

INGREDIENTS

• 1 1/2 cups organic light spelt flour

• 3/4 cup almond flour

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/3 teaspoon fine sea salt

• Zest of 1 lemon

• 1/3 cup cold virgin coconut oil

• 1/3 cup unsweetened plant milk, plus more for brushing

• 1/4 cup maple syrup

• 1 teaspoon vanilla

• 1 cup blueberries

• 2 tablespoons sliced almonds

METHOD

1. Heat the oven to 400°F and line a sheet pan with parchment.

2. Whisk the flours, baking powder, baking soda, salt, and lemon zest. Cut in coconut oil until small pieces remain.

3. Whisk plant milk, maple syrup, and vanilla. Fold into the dry mixture, then fold in blueberries.

4. Pat into a 7-inch round, cut into 8 wedges, brush lightly with plant milk, and add almonds.

5. Bake 18 to 22 minutes, until golden. Cool 10 minutes before serving.

FEATURED INGREDIENT BENEFITS

Blueberries contribute fiber, vitamin C, and colorful plant compounds. Almond flour adds vitamin E and unsaturated fat, while spelt offers whole-grain fiber when whole-grain spelt is selected.

COACH WINONA’S KITCHEN NOTE

Keep the dough cool and stop mixing as soon as it holds together. That preserves the light layers and keeps the berries distinct.

WISE CHOICES FOR YOUR BODY

A nourishing recipe may still need adjustment for your health plan. Consider allergies, gluten tolerance, blood-sugar needs, kidney concerns, sodium goals, digestive comfort, medications, and the guidance of your qualified healthcare professional or registered dietitian. Ingredient substitutions can change both nutrition and estimated calories.

FROM THE PLANT STRONG TABLE

This recipe appears in The Plant Strong Table, Volume 3, from IndigoKoi Wellness, LLC. Continue the table with “Savory Chickpea Herb Breakfast Muffins.”

BLOG KEYWORDS AND TAGS

healthy spelt scones, lemon blueberry vegan scones, almond flour breakfast baking

Estimated calories are based on standard ingredient averages and the stated yield. This recipe offers general culinary education and is not individualized medical or nutrition care.