Let’s talk about petite, or small, things. Now, I am not talking about small people, gnomes or elves, or some magical fairy-tale character that is small in stature and can grant me three wishes. No, I am talking about more important things, like petite food. I have an obsession with petite foods, mainly sweets, like mini-cupcakes, French macarons, mini-muffins (are muffins considered a sweet? I hope not!), mini-pies, etc. etc. However, my fave petite food comes in the form of one of my fave breakfast foods of all time: the scone. Seriously, a petite scone is the best way to justify eating more scones for breakfast…because it is just so tiny, you can have two…or five, with your morning espresso and no one will even notice, right? Right!
So, what do I have for you today?
Petite Blueberry-Almond Oatmeal Scones
Calories are non-existent.
Now, someone hand me a margarita! Is it Friday yet?
What is your favorite petite treat?
Petite Blueberry-Almond Oatmeal Scones (GF):
2 c. almond flour
1 c. rolled oats (I used gluten-free, but you can use regular as well)
1/2 t. sea salt
1/2 t. baking soda
1 t. ground cinnamon
2 large eggs
2 T. agave nectar (or honey)
1 c. fresh blueberries
1. Preheat the oven to 350 F. Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the almond flour, oats, salt, baking soda, and cinnamon.
3. In a separate mixing bowl, whisk together the eggs and agave.
4. Stir the wet ingredients into the dry ingredients.
5. Fold in the blueberries.
6. Using your hands, pat the dough into a large round ball.
7. Place the dough on the prepared baking sheet, place a piece of parchment paper over the dough, flatten the dough by pressing down on top of the dough with your hands.
8. You want the dough to be 1-1.5 in. thick.
9. Use a pizza cutter or a large sharp knife to cut the dough into 8 triangle shaped pieces.
10. Bake for 15-17 minutes or until the edges are golden brown.
Makes 8 petite scones.