Low Glycemic Blueberry Scones
I’m always looking for creative ways to keep “sweets” in the kitchen because it’s hard to cut them out completely. I’m a true believer that depriving yourself is no way to live a joyous life.
These scones were born out of a recipe that flopped, but when I tried this version, it instantly reminded me of when I used to live in Calgary, I’d walk to Cobs Bakery, grab a few scones, and head home to watch a Disney movie with a cup of tea in the middle of winter. While their scones were made with regular flour, this recipe is the closest thing to that comforting treat, while still keeping it cancer-conscious.
Why it’s Cancer Conscious
These blueberry scones are crafted with nutrient-dense, low-glycemic ingredients, making them a great choice for cancer prevention and overall health.
Almond Flour: Low on the glycemic index, almond flour helps stabilize blood sugar levels, a crucial factor in cancer prevention. It’s also rich in healthy fats and protein, supporting weight maintenance, especially for those dealing with cachexia (weight loss from cancer).
Flax Eggs: Full of omega-3 fatty acids, flaxseeds are anti-inflammatory and support hormone balance, which is important in preventing hormone-driven cancers. Flaxseeds also promote digestive health and help lower blood sugar levels.
Monk Fruit Sweetener: A natural, zero-calorie sweetener that doesn’t spike blood sugar, making it ideal for maintaining a cancer-conscious, low-glycemic diet. Unlike refined sugar, monk fruit doesn’t contribute to inflammation or cancer growth.
Blueberries: Rich in antioxidants, particularly anthocyanins, which have been shown to inhibit cancer cell growth and reduce oxidative stress. Blueberries are also a great source of fiber, vitamin C, and vitamin K, which support immune function and overall health.
Coconut Oil or Avocado Oil: Both are healthy fats that provide anti-inflammatory properties, essential for supporting the body during cancer prevention and healing.
By combining these nutrient-packed ingredients, these scones provide a cancer-conscious alternative to traditional baked goods, supporting overall well-being and reducing the risk of chronic diseases.
The Glycemic Load
Almond Flour: GI of 15
GL = (48g carbs x 15 GI) / 100 = 7.2
Coconut Flour: GI of 51
GL = (12g carbs x 51 GI) / 100 = 6.1
Ground Flaxseeds: GI of 35
GL = (8g carbs x 35 GI) / 100 = 2.8
Blueberries: GI of 53
GL = (10g carbs x 53 GI) / 100 = 5.3
Monk Fruit Sweetener: GI of 0
GL = 0
Total GL for the Entire Recipe: 7.2 + 6.1 + 2.8 + 5.3 = 21.4
Glycemic Load per Scone (Serves 8): 21.4 GL ÷ 8 = 2.7 GL per scone
What Does This Mean?
A glycemic load under 10 is considered low, making this recipe a great option for keeping blood sugar levels steady and supporting metabolic health.
What’s Essential & What Can Be Swapped
Essential:
Almond Flour: This is key for keeping the recipe low on the glycemic index, which helps maintain stable blood sugar levels. It’s also high in healthy fats and protein, making it a good option for people dealing with cachexia (weight loss).
A Binder: The flax eggs help with binding and moisture. You can swap them with chia seed eggs or regular eggs if preferred
Monk Fruit Sweetener: Essential for adding sweetness to the scones. Without it, the recipe will be too bland, as there’s no other added sugar or sweetener.
Blueberries: These are packed with antioxidants and nutrients that help fight cancer and add natural sweetness and moisture to the scones. While the blueberries are essential to the flavor and health benefits, you can swap them for any berries you have on hand or omit them entirely if you prefer.
What’s Optional
Coconut Flour: While it contributes to the texture and moisture of the scones, you can swap it with more almond flour if you prefer or if you don’t have it on hand.
Coconut Oil: You can use avocado oil or ghee as an alternative. Both are good choices, but it depends on your preference.
Cinnamon & Vanilla Extract: These add depth of flavour, but you can skip them if you prefer a more neutral taste or if you want to keep the recipe even simpler.
Prep Ahead Steps
Cooking With Intention
A friendly reminder that your energy and intention while cooking this dish makes a huge difference. When you cook with love, mindfulness, and purpose, it not only enhances the flavor but also infuses the food with positive energy that nourishes both the body and soul. So take a deep breath, set your intentions for the meal, and enjoy the process—your food will thank you! ⓘ Why is this important?
Low-Glycemic Vegan Blueberry Scones
Ingredients
- 2 tbsp ground flaxseeds + 6 tbsp water for flax egg or 2 eggs if not vegan
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup ground flaxseeds
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 4 tbsp unsweetened plant-based yogurt
- 2 tbsp coconut oil melted
- 1/2 tsp vanilla extract
- 1/2 cup fresh or frozen blueberries
Instructions
- Make the Flax Egg: In a small bowl, mix 2 tbsp ground flaxseeds + 6 tbsp water. Let it sit for 5-10 minutes until it thickens.
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together 2 cups almond flour, 1/4 cup coconut flour, 1/4 cup ground flaxseeds, 1 tsp baking soda, and 1/2 tsp cinnamon.
- Combine Wet Ingredients: In another bowl, mix the flax egg,4 tbsp unsweetened plant-based yogurt, 2 tbsp coconut oil (melted), and v1/2 tsp vanilla extract.
- Form the Dough: Gradually combine the wet and dry ingredients until a dough forms. Gently fold in 1/2 cup fresh or frozen blueberries. Be careful not to overmix, or your dough will turn purple (tip: keep the blueberries in the freezer until this step).
- Shape and Bake: Divide the dough into 8 equal parts, shape into triangles or rounds, and place on the prepared baking sheet. Bake for 20-25 minutes or until golden brown. Let cool before serving.
