Blackberry Flaxseed Scones

A brunch must-have.
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  • 1½ cups spelt flour, plus extra for dusting
  • ½ cup rolled oats
  • 1 tablespoon + 1 teaspoon flaxseeds (divided)
  • 6 tablespoons coconut sugar (divided)
  • 2 teaspoons baking powder
  • ½ teaspoon sea salt
  • 2/3 cup + 1 tablespoon Vanilla Better Half (divided)
  • 1 lemon, zested
  • 1 cup fresh blackberries

 

Position a rack in the center of the oven, and preheat to 350° F. Line a baking sheet with parchment paper. In a large bowl, mix together the flour, rolled oats, 1 tablespoon flaxseeds, 5½ tablespoons coconut sugar, baking powder, and salt. In a small bowl, whisk together 2/3 cup Vanilla Better Half and lemon zest.

Add the liquid into the dry ingredients, and stir together until a sticky dough forms, taking care not to over-mix. Add the blackberries and fold in gently. Collect the dough into a round, and transfer onto a floured surface. Pat into a 1-inch-thick round, and cut into 8 wedges. Brush the top with the remaining 1 tablespoon Califia Farms Vanilla Better Half, and sprinkle with remaining 1 teaspoon flaxseeds and ½ tablespoon coconut sugar. Use a spatula to transfer the scones onto the prepared baking sheet and bake in the center of the oven for 15-20 minutes, until lightly browned. Transfer scones to a baking rack and let cool slightly.

Enjoy warm or at room temperature. Makes 8 Scones.