Blueberry Cinnamon Agave Oat Scones
Time: 20 Minutes
Yield: 8 Scones
(9 Item Recipe)
1 cup Organic Whole Wheat Pastry Flour
½ cup Organic Quick-Cooking or One-Minute Rolled Oats
3 Tablespoons Organic Agave
1/2 Teaspoon Organic Cinnamon
2 teaspoons baking powder
4 Tablespoons Extra Virgin Olive Oil
½ cup Organic Wild Blueberries
¼ cup Organic Soymilk
1 Large Organic Egg, Cage Free & Vegetarian Fed
Preheat the oven to 375. Combine the flour, oats, agave, cinnamon and baking powder in a food processor. Pulse twice to blend. Distribute olive oil over the flour mixture. Pulse until most of the olive oil is about the size of small peas. Add the blueberries and pulse once to mix.
In a glass add the soymilk, and egg whisking lightly to blend. In food processor pour the liquid and process in short bursts until the dough begins to clump together. (To make by hand, whisk together the flour, oats, cinnamon, agave, baking powder in a large bowl. Add the soymilk and beaten egg all at once and stir.)
Scrape the dough onto a floured board, knead once or twice, gather into a ball, and pat into a disc about 9 inches in diameter and ½ inch high. Using a knife, cut into 8 pie-shaped wedges and place about 1 inch apart on an ungreased baking sheet.
Bake in the center of the preheated oven until the scones are golden brown, about 18 minutes. Serve warm.
These scones are low fat using whole grains and low glycemic agave. The fats in these are omega rich heart healthy fats instead of the traditional butter and shortening typically used. The incorporation of the oats adds great fiber and the wild blueberries bring forth healthy antioxidants. These scones are amazingly healthy treat and great for the morning.