SPELT BLUEBERRY SCONES
Prep Time
10 minutes
Total Time
25 minutes
Yield: 8 scones
Credit:
Excerpted from THE 30-DAY ALZHEIMER’S SOLUTION by Dean Sherzai, MD, PhD and Ayesha Sherzai, MD and reprinted with permission from HarperOne, an imprint of HarperCollins Publishers. Copyright 2021.
Ingredients
- 2/3 cup unsweetened plant-based milk, preferably soy, plus 2 tablespoons for glazing
- 2 teaspoons lemon juice
- 21/2 cups spelt flour
- 11/2 teaspoons baking powder
- 4 tablespoons monk fruit sweetener
- Zest of 1 small lemon
- 1 cup fresh blueberries
- 3 tablespoons EVOO, or applesauce for oil-free version
- 1/3 cup applesauce
- 1/4 teaspoon each of sea salt and ground cinnamon
Directions
- Preheat the oven to 375°F and line a baking sheet with parchment paper or a silicone baking mat; set aside.
- Mix milk with the lemon juice and set aside for a few minutes to sour.
- Mix flour, baking powder, monk fruit sweetener, and lemon zest in a large mixing bowl, then add the blueberries and toss lightly until they are coated in the mixture. Add EVOO, applesauce, and the soured milk.
- Mix lightly, using a spatula, until the mixture comes together, adding a little more milk or flour as needed to form a soft, sticky dough. Do not overmix.
- Transfer the dough onto a lightly floured work surface and pat into an about 1-inch-thick circle. Cut into eight triangles and transfer to the baking sheet.
- Brush the scones with a little plant-based milk and bake for 12 to 15 minutes, or until golden. Let the scones cool before serving.
