Treat yourself to a delicious crumbly scone moist with plump blueberries.
- 250g gluten free oat flour
- 1tsp gluten free baking powder
- 1tsp chicory root powder or xantham gum
- 1/2tsp salt
- 4tbsp rapeseed oil
- 4tbsp agave syrup
- 1 egg
- 65ml PureOaty Barista Oat Drink
- 160g blueberries
Pre-heat the oven to 180 degrees C
Combine the dry ingredients (oat flour, chicory root extract, baking powder and salt) in a bowl.
In a jug measure out the PureOaty oat drink then stir in the rest of the ingredients - except the blueberries.
Pour the wet mix onto the dry and stir to combine.
Fold in the blueberries - leaving them as whole as you can for a delicious pop of flavour!
Gently divide the mix into 8 even-ish sized balls and roll gently in a little extra oat flour. Press down gently until about 2-3 cm deep. Transfer to a lined baking tray.