Second lazy type of recipe on the blog. I really am a lazy person.
Intense scones craving but short on time. Thus, I recreated my original scones into these fuss free (which means no cutting in of coconut oil or shaping it into a dough) and still absolutely delicious blueberry scones!
They turned out more than perfect as they totally exceeded my expectations. Mom and friend approved. Ate 3 at breakfast and saved 2 for snack. Gave 1 to my mom and brought 1 for my friend. All gone on the day itself.
Oh did I mention it’s freshly baked in the morning before work? The same morning I wake up and rush for work. YES IT’S POSSIBLE. Freshly baked scones is da best. Actually, anything that’s freshly prepared is the best!
Why blueberries you may ask. Because cravings 💁 I love the mini juicy explosions in my mouth. Surprises in every bite! Biscuity, flakey, soft and fluffy. Hmmm 😋
LAZY BLUEBERRY OAT SCONES
1 cup oat flour
1/2 cup spelt flour
1 tsp baking powder
1/4 to 1/2 cup blueberries
1/4 cup coconut oil (mine is always in liquid form because my country’s tropical. If yours is semi liquid it will be fine too!)
1 egg, cold (or 1 tbsp ground flax/chia seeds mixed with 3 tbsp water and left to thicken in the fridge for 20 minutes)
1/4 cup unsweetened applesauce, cold
2 tbsp pure maple syrup, cold
The night before, whisk together first 3 ingredients in a mixing bowl and set aside.
In another mixing bowl, beat your egg and then add coconut oil, followed by applesauce and pure maple syrup. Whisk together until well combined. Your coconut oil may or may not have formed some solid pieces. It’s okay if it didn’t.
Pour wet ingredients into the dry and gently mix until 90% incorporated, then add in your blueberries and very gently fold until everything is well incorporated. Be careful to not squash your blueberries!
The batter will be very very sticky. Line a wide baking dish or pan with baking sheet and scoop out your batter with an ice cream scoop and place them apart on your baking sheet. I had 7 scones in total.
If you don’t have an ice cream scoop, you can use alternatives to scoop out your batter such as a measuring cup.
Put into the freezer for at least 30 minutes, then store it in a container or leave it on the baking pan that you will be using to bake the scones and return to the freezer. Keeps up to months. In my case, less than 8 hours HAHAHAHAH.
The next morning (or when ready to bake), preheat your oven to 200°C and put the scones into the oven for 18 minutes, until the top browns a little.
Perfect for breakfast and snacking throughout the day or maybe share one or two with your friends and family too!
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