blueberry & basil scones

the necessary ingredients

“When you wake up in the morning, Pooh,” said Piglet at last, “what’s the first thing you say to yourself?”

“What’s for breakfast?” said Pooh. “What do you say, Piglet?”

“I say, I wonder what’s going to happen exciting today?” said Piglet.

Pooh nodded thoughtfully. “It’s the same thing,” he said.
― A.A. Milne

pumpkin, egg and coconut oil

chopped basil

throw in the basil

loaded scones

Blueberry & Basil Scones
Recipe adapted from Happyolks

1 cup wholewheat flour
1 1/2 cup rolled oats
1/3 cup raw sugar
1/2 tsp nutmeg
1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
2 heap tbsp ground flax seeds
3 tbsp zest of orange or lemon
3 Tbsp fresh basil, chopped

3 Tbsp coconut oil
1 cup pumpkin puree
1 egg
1 cup blueberries, fresh or frozen

Mix together flour, oats, sugar, spices, flax seeds, baking soda, baking powder, salt, basil and zest. In a separate bowl, whisk together oil, pumpkin and egg. Pour wet mix over dry and stir to combine. Mix through blueberries, taking care not to mash! Tip onto counter and press lightly together. Transfer to baking tray and cut with knife into 8 wedges. Sprinkle with raw sugar and bake at 325˚F for 30 minutes or until golden and sugar has caramelised.

blueberry and basil scones

5 thoughts

  1. Just made these beauties today after a massive 5kg Blueberry haul in Ngatea, NZ. Scones were gorgeous! So full of nourishing goodness and even the boys/men of my family were impressed with their flavour and wholesome nature. Love your recipes and thanks for sharing another beauty!

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