Oat, Goji & Blueberry Scones

Makes: 6 scones
Nutrition: per portion 199 Kcal; Fat: 8.36 gr; saturated fats: 4.38 gr; monounsaturated fats: 2.12 gr; polyunsaturated fats: 0.69 gr; carbohydrates: 25.18 gr; Sugars: 11.84 gr; Fiber: 6.04 gr; Protein: 4.61 gr; salt: 1.04 gr.

Preparation & Baking time: 40 mins


  • 1 and 1/2 cups (120 g) rolled oats
  • 1/4 cup (28 g) coconut flour
  • 4 Medjool dates (unpitted)
  • ½ cup dried blueberries
  • ½ cup of dried goji berries
  • 1 and 1/2 teaspoons baking powder
  • 1/4 teaspoon fine sea salt
  • 3 tablespoons (40 g) of organic butter or coconut oil, chilled until solid
  • 1/2 cup (125 mL) iced cashew milk (or other milk)
  • Pinch of cinnamon


1 Soak the Medjool dates in the cashew milk until soft.

2 Preheat the oven to 180ºC. Line a large baking sheet with parchment paper.

3 Place the oats in a food processor, process into a fine flour. Add the coconut flour, baking powder, cinnamon, and salt; pulse to combine.

4 Cut the chilled butter or coconut oil into smaller pieces and add to the processor. Pulse until incorporated and mixture looks like slightly damp sand.

5 Drizzle in the cashew milk (with the Medjool dates), pulsing until completely combined.

6 Add the dried fruits and mix outside the food processor.

7 Turn the dough out onto cutting board very lightly dusted with coconut flour. Pat the dough together and shape into a ball. Cut dough into 6 even pieces and roll with your hands into smaller balls. Transfer to prepared baking sheet.

8 Bake in the preheated oven for 15 to 20 minutes until golden brown and firm to the touch. Carefully transfer scones to a wire cooling rack. Serve warm or cool completely.


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