Blueberries are believed to be good for the cardiovascular system as studies have shown them to decrease the risk of heart attacks and improve circulatory health. Blueberries are a rich source of antioxidants which help mop up free radicals in the body. They are a good source of vitamins K, C and manganese. Vitamin C play a vital role in collagen production which is needed for bone health and joint flexibility. For this reason, blueberries may be beneficial for those with inflammatory conditions like rheumatoid arthritis. Blueberries can help intestinal issues and infections due to their antibacterial action. Due to their high fibre content they do not cause spikes in blood sugar so are an ideal fruit for those with diabetes or are pre-diabetic. Fresh blueberries aren’t as sweet as some of the other berry varieties. For this reason I recommend using dried blueberries in cakes, scones, muffins and biscuits if you don’t want to need to add additional sugar or lots of honey.
1 desert spoon baking powder
1 ½ cups gluten free flour
1 teaspoon xanthan gum
Pinch of salt
4 desert spoons coconut spread
Zest of 1 lemon
1/3 cup dried blueberries
2 drops lavender essential oil
2 drops cinnamon essential oil
½ cup of milk
1. Preheat the oven to 220 degrees C and grease a large flat baking tray with coconut oil (use grease proof paper if you prefer).
2. Sift in the flour, baking powder and xanthan gum into a large bowl and add a pinch of salt and stir.
3. Spoon in the coconut spread and add the lemon zest and combine it through the dry ingredients using your finger tips until the mixture resembles bread crumbs. Now add the berries and mix them in with your hands.
4. Make a well in the centre, drop in the essential oils and pour in the milk. Combine this into the mixture with your hands until it all comes together to form a large dough ball.
5. Lightly dust a surface with flour and roll out the dough until it is about 1.5cm thick. Using a small scone cutter, cut out as many scones as you can and lay each one on the baking tray.
6. Bake the scones for about 5 minutes or until the edges are turning golden brown. Once they are done allow them to cool on a wire rack. If you have a sweet tooth then serve them with cream and jam but if you’re more of a savoury person then I think you’ll appreciate the flavours with them plain.