Blueberry Pecan Scones

Introducing a blueberry scone with a wholesome twist! These little delights are crafted with whole wheat flour for a hearty texture, sweetened with the rich flavor of maple syrup, and packed with the nutritional punch of chia seeds and flax seeds.

Ingredients

• 1/2 cup milk - substitute almond, cashew, or coconut for dairy-free
• 1/4 cup pure maple syrup
• 2 tsp lemon rind - grated
• 1 tsp vanilla
• 1 egg
• 1 1/2 cups whole wheat flour - may substitute gluten-free
• 1/4 cup flaxseed - ground
• 1/4 cup chia seeds
• 1 1/2 tsp baking powder - may substitute gluten-free
• 3 tbsp coconut oil - melted
• 1 cup blueberries - fresh or frozen
• 1/4 cup pecans (finely chopped (any nut can be used))

Instructions

1. Preheat oven to 375°.
2. Combine all ingredients EXCEPT blueberries and nuts in a large bowl and stir well.
3. Gently stir in blueberries and nuts.
4. Divide dough into 6 balls. Form into crescent shape and place on baking sheet that is lightly greased.
5. Bake for 18 minutes.

Nutrition (per serving)