Blueberry Muffin Scones
Yes, friends, I have yet another tigernut flour recipe comin’ attcha! Celiac-Friendly, Gluten Free & Dietitian-Approved Blueberry Muffin Scones….
Why tigernut? It’s a prebiotic, mineral-rich, gut-friendly fiber that tastes naturally nutty and sweet without any nuts at all! It’s actually a root veggie!
If you love tigernut as much as I do, I recommend checking out my cookbook, it contains multiple baked goods using tigernut!These scones are lovely served warm with some melted butter alongside a morning matcha and some softly scrambled eggs atop arugula- my favorite breakfast of the moment :)
Makes 8 large scones
What you need:
2 ¼ cups tigernut flour (sifted)
¼ cup + 1T arrowroot starch
1 tsp baking soda
1 tsp baking powder
¼ tsp nutmeg
¼ tsp salt
2T manuka honey (or local raw honey)
2 eggs
1 tsp vanilla extract
½ cup cold/cubed butter
Lemon zest - 1 lemon
¾ cup fresh blueberries
How you do it:
Preheat oven to 350
Line a baking sheet with parchment paper
Sift together the dry ingredients (first 6)
Add cold butter combining it with the dry ingredients - use your hands to form into a dough, similar to how you’d work a pastry flour!
Whisk together the honey, eggs and vanilla - add to the flour/butter mix until a sticky dough forms
Fold in blueberries and lemon zest (reserve a small amount for garnish)
Drop in large scoops (like a drop biscuit) onto your lined baking sheet
Bake for 15 minutes or until slightly golden on the peaks and around the edges
Let cool and enjoy with warm butter
Store in the fridge for a few days; freezes well!
**for dairy free, use coconut oil
