Superfood Lemon Blueberry Scones

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Serves: 6-8
Prep Time: 20 minutes
Cook Time: 10-15 minutes

What You Need

  • 2 1/2 cup whole wheat pastry flour
  • 1 tablespoon baking powder 
  • 2 tablespoon coconut sugar
  • 1/4 teaspoon salt
  • 1/4 cup lemon olive oil 
  • 1/2 cup Nature's Greens Kale
  • 1 cup almond milk 
  • 1/2 cup blueberries 
  • 1/2 cup pecans or walnuts

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What You Do

  1. Combine the wheat pastry flour, baking powder, coconut sugar and salt until mixed well.
  2. Add lemon olive oil and mix with your hands until a grainy consistency is formed (there shouldn’t be any large clumps).
  3. Mix in 1/2 cup finely chopped kale, you could lessen or add to this as you please. Make a well in the center of the mixture, pour 1 cup almond milk in and mix until JUST combined (don’t over mix!) 
  4. Fold in 1/2 cup blueberries and 1/2 cup pecans or walnuts.
  5. Using a 1/2 cup scoop, scoop out 1/2 cup portions onto a baking sheet lined with parchment paper. Brush the tops with a little almond milk and sprinkle with additional coconut sugar.
  6. Bake for approx 12-15 minutes, until the bottom is nice and golden brown.
  7. Serve warm or room temp; these are especially delicious when filled with your favorite nut butter or jelly. Enjoy!


Recipe courtesy of @namasteupbeet.




per serving

  • 13g
  • 27g
  • 4g

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