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Blackberry Blueberry Scone with Maple Glaze

During Passover, the Jewish side of me comes out a wee bit more.  While I do not keep a kosher kitchen and all that is involved, there are some aspects of the celebration that have stayed with me over the years and that I hope to pass on to my child.  Someone once made a very succinct description of basically all Jewish holidays..."We fought, we won, we ate."  Try to find a Jewish holiday where that didn't happen.  There might be one, but I can't come up with it now.  “…we ate” is definitely the one I love most.

For those of you who do not celebrate, Passover is essentially a celebration of freedom and a remembrance of those who fought the bonds of slavery so that their children and their children’s' children could have a chance for a better life.

 In preparation for Passover, kosher, and some non-kosher, Jews will remove all chametz, or leavening, from our household.  The house is cleaned from top to bottom, special dishwater and kitchen utensils are brought out specifically for the celebration.  For a week, we will not eat anything made with leavening.  For many, this can be a challenge. A challenge for which I am ready with some delicious solutions that may make you forget that you ever wanted food with leavening, aka bread, pasta and pastries.

Jewish traditional aside, many people fight an intolerance to gluten, grain, dairy and yeast.  It can range anywhere from mild stomach cramps and acne to debilitating symptoms that disrupt life.  While I do not have celiac (intolerance to gluten), I do notice a distinct difference in my digestion when I "treat" myself with a gluten filled meal.  It is more noticeable these days because I rarely have a meal with gluten, grain or dairy.  Off course, I usually go large for these meals when I do have them... pizza or pasta are my particular poisons.  When I do eat them, I always have an "I told you so" discussion with myself about 30 minutes later, while my stomach cramps.  

I am so excited about this baked delight.  I made scones last week.   And while they were dairy, gluten, and grain free and kosher, they did contain baking soda, which is not kosher for Passover.  After sharing this with a Jewish friend we both commented on how awesome it would be if I could come up with a kosher for Passover version.  So here it is.  Who cares whether or not you celebrate Passover, these Blueberry Blackberry Scones with Maple Glaze are fabulously sinful and truly even better than the ones I made last week.

Enjoy!

Special Tools

  • Three medium to large bowls
  • Hand Mixer
  • Spatula
  • Baking Pan
  • 1 Sheet of Wax Paper
  • Sharp Knife

Scone Ingredients

  • 1 1/4 Cup Almond Flour
  • 1/4 Cup Coconut Flour
  • 1/2 Teaspoon Salt
  • 2 Eggs
  • 2 Tablespoons Maple Syrup
  • 2 Table Spoons Coconut Oil
  • 1 Teaspoon Vanilla
  • 1/3 Cup Coconut Milk
  • 2 Tablespoons Water
  • 1/2 Cup Blueberries
  • 1/2 Cup Blackberries

Preheat oven to 350.  Melt coconut oil in a small sauce pan on the stove, or 30 seconds in the microwave, and set aside to cool down.

In a bowl, mix dry ingredients together and set aside.

Put the other two bowls in front of you.  Crack the eggs and separate yolks from whites.  Set aside the bowl with the egg whites. In the bowl with the yolks, add Maple Syrup, Vanilla, Coconut Milk, and Water.  Whisk well, then add the coconut oil so you don't cook your yolks.  Add dry ingredients and combine evenly.

Going back to the third bowl, use your hand blender on high to whip those egg whites into firm pretty peaks.  Kind of like my egg white nipples below.

Once you have reached perfect peak, gently fold the egg whites into the scone dough carefully so the egg whites do not collapse.  Once evenly distributed, fold in the blueberries and blackberries and use your spatula to make a rough ball.

Pull out your baking sheet and top it with wax paper.  Plop the dough into the middle, then gently press down to make a disc 8-10 inches in diameter.  Using a sharp knife cut the dough into wedges, I usually make 8 wedges.  Bake in the oven for 25-30 minutes until the top turns golden.

Remove and allow to cool a bit while you make the maple glaze.

Maple Glaze Ingredients

  • 3 Tablespoons Coconut Oil
  • 2 Tablespoons Coconut Butter
  • 2 Tablespoons Maple Syrup
  • 1 Teaspoon Vanilla
  • Pinch of Salt

In a small sauce pan, melt all the ingredients together on a low heat.  Do not boil.  Use a spatula or knife to glaze the tops of the scone wedges.  The glaze will become firm as it cools and will have a similar texture to a donut glaze.

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