Blueberry Pecan Scones



1/2 cup milk (substitute almond, cashew, or coconut for dairy-free)
1/4 cup pure maple syrup
2 tsp. grated lemon rind
1 tsp vanilla
1 egg
1.5 cups whole wheat flour (may substitute gluten-free)
1/4 cup ground flaxseed
1/4 cup chia seeds
1 tblsp. baking powder (may substitute gluten-free)
3 tblsp coconut oil, melted
1 cup fresh or frozen blueberries
1/4 cup finely chopped pecans or other nut



Preheat oven to 375°. Combine all ingredients EXCEPT blueberries and nuts in a large bowl and stir well. Gently stir in blueberries and nuts. Divide dough into 10 balls. Form into crescent shape and place on baking sheet that is lightly greased. Bake for 18 minutes.

 Serves: 10