Buttery and golden with bursts of fresh blueberries, these amaranth flake scones are a nourishing spin on a bakery favorite. Amaranth adds a delicate crunch and a boost of plant-based nutrition, while coconut sugar and yogurt keep them moist and subtly sweet. A perfect match for your morning tea or coffee.
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, mix flour, baking soda, baking powder, salt, butter, and coconut sugar until crumbly.(2 minutes)
- Stir in amaranth flakes. Add yogurt and mix until the dough starts to come together.(2 minutes)
- Transfer dough to a lightly floured surface. Gently knead in blueberries for about 30 seconds.(30 seconds)
- Shape into a 1.5-inch-thick disk and cut into 9 wedges. Place wedges on the prepared baking sheet and sprinkle with extra amaranth flakes.(3 minutes)
- Bake for 18 to 20 minutes or until golden. Let cool before serving.(20 minutes)
