Gluten Free Blueberry Maca Scone

Photo: Gluten Free Blueberry Maca Scone
Gluten free, low sugar, packed with delicious maca and antioxidant rich blueberries. These scones are the holy grail of breakfast.
Yield
8 Servings
Vegan
Gluten-Free
Breads and Muffins
Breakfast
Ingredients
  • 1 ¾ cup gluten free all-purpose flour
  • ¼ cup maca powder
  • 1 Tablespoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon xylitol or stevia
  • ½ cup chilled butter, cubed
  • 1 Tablespoon flaxmeal + 2 Tablespoons water, soaked for 15 minutes
  • ½ cup cashew milk (or non-dairy milk of choice)
  • 1 teaspoon vanilla
  • 1 cup blueberries, frozen or fresh
Instructions
  1. Preheat oven to 350̊.
  2. In a medium mixing bowl, whisk together gluten free flour, maca powder, baking powder, salt, and xylitol or stevia.
  3. Add cubed butter and use 2 knives or a pastry cutter to cut the butter into the dough. Cut butter into dough until only pea-sized bits remain.
  4. Add soaked flaxmeal, cashew milk, and vanilla. Mix with a wooden spoon until combined.
  5. Add blueberries and mix until combined.
  6. Transfer dough to a floured surface. Flatten out into a circle, about 1 – 1 ½ inches thick.
  7. Cut dough into 8 triangles. Transfer to a lined baking sheet and bake for 18-20 minutes.