Blueberry Oat Scones
- 2 cups ground, The Grain Market Rolled Oats
- 1/2 cup sugar
- 1 tablespoon ground, The Grain Market Flax Seed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 tablespoon coconut oil, melted
- 1/2 cup almond milk
- handful of The Grain Market Rolled Oats
- 1 cup fresh blueberries
- Combine oat flour, sugar, ground flax, baking powder, baking soda, salt, and cinnamon. Mix well.
- Add coconut oil and almond milk to the mixture. Mix to combine.
- Carefully fold in the remaining handful of whole oats and blueberries.
- On a baking sheet prepared with parchment form the mixture into a large flat circle. (I rub a little bit of coconut oil on my hands to form the scone)
- Place in a 400-degree oven and bake for 20 minutes or until the center feels firm and cooked through.
- While the scone is baking combine 2 tablespoons of powdered sugar with 1 teaspoon of almond milk. Stir the mixture and adjust ingredients according to the desired consistency for the glaze.
- Remove scones from the oven and cut into 8 slices. Drizzle with sugar mixture and serve.
