Gluten-Free Blueberry Banana Scones with Blueberry Black Tea Glaze

• Produce

  • 1/4 cup Banana
  • 1/4 cup Blueberries, dried
  • 2 tsp Blueberry black tea
  • 2 tbsp Blueberry tea

• Canned Goods

  • 2 tbsp Coconut milk, full-fat

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1 tsp Cinnamon
  • 1 cups Gluten free flour
  • 5 tbsp Palm sugar
  • 1 pinch Salt
  • 1 tsp Vanilla extract
  • 1/2 tsp Xantham gum

• Oils & Vinegars

  • 1/2 tbsp Apple cider vinegar
  • 2 tbsp Coconut oil

• Other

  • ½ tbsp ground flax + 1½ tbsp water

Found on exsloth.com

Description

Ingredients

• ½ tbsp ground flax + 1½ tbsp water
• 2 tbsp full-fat coconut milk
• 2 tbsp cold blueberry tea
• ½ tbsp apple cider vinegar
• ¼ cup mashed banana
• 1 tsp vanilla extract
• 1 - 1¼ cups gluten-free flour*
• ½ tsp xantham gum (optional, if your flour doesnt include it)
• 1½ tsp baking powder
• 1 tsp cinnamon
• pinch of salt
• 2 tbsp coconut sugar
• 2 tbsp coconut oil, cold
• ¼ cup dried blueberries, soaked in water until plump
• 3 tbsp coconut sugar
• 2 - 3 tsp blueberry black tea

Directions

• Preheat oven to 425 F, line a baking sheet with parchment paper and set aside
• In a small bowl, combine the ground flax and water and set aside
• Add 1 cup of flour and the rest of the dry ingredients, except the blueberries, to a large bowl and whisk well
• Cut the cold coconut oil into the mixture with a fork or your fingertips until the mixture is crumbly
• Add the coconut milk, blueberry tea, vinegar, mashed banana and vanilla to the prepared flax egg and mix well
• Pour the wet ingredients into the wet ingredients and mix until just combined and the batter is no longer sticky
• If the batter is too sticky add in up to a ¼ cup of flour, one tablespoon at a time. Dont add too much flour or overwork the batter or this will result in dry scones
• Once the desired consistency is reached, fold in the dried blueberries
• Turn the dough onto prepared baking sheet and form into a small circle then cut the dough into 8 triangles, using a sharp kitchen knife
• Bake for 13 minutes then remove from the oven, recut the triangles and pull them apart slightly
• Return to the oven and bake for another 5 - 7 minutes until the tops and edges begin to turn golden brown
• Remove from the oven and allow to cool before drizzling the glaze
• Add coconut sugar to a high-speed blender or food processor and blend until sugar is fine and fluffy
• Sift the sugar into a small bowl and add blueberry tea by the teaspoon until desired consistency is reached
• *Use a blend that measures cup for cup with regular flour