Blueberry Scones
I love scones but wanted to take a stab at baking some without refined flour and sugars. This version is made grain/gluten free and refined sugar free meaning it has a bit more nutritional value than perhaps your regular blueberry scones, but also won’t spike your blood sugar like a regular scone would.
It’s sometimes nice to enjoy treats by swapping out the usual ingredients for ones that can fuel your body a bit better. Let me know what you think if you bake these!
INGREDIENTS
2 cups almond flour (finely ground, blanched)
1/4 cup coconut flour
1/4 cup granulated sweetener (like coconut sugar, monk fruit, or erythritol) - I used Lakanto monk fruit w/ allulose
1 t. baking powder
1/4 t. baking soda
1/4 t. salt
1 large egg
1/4 cup A2 plain yogurt (or other plain unsweetened yogurt)
2 T. melted unsalted butter (or coconut oil)
1 t. vanilla extract
1/2 cup fresh or frozen blueberries (if using frozen, don’t thaw)
Add ~1 T. almond milk after mixing if dry
Make it stand out
INSTRUCTIONS
Preheat oven to 350°F.
Dry Ingredients: In a large bowl, combine almond flour, coconut flour, sweetener, baking powder, baking soda, and salt. Whisk to mix thoroughly.
Wet Ingredients: In a separate bowl, whisk together the egg, yogurt, melted butter, and vanilla extract until smooth.
Form the Dough: Add the wet ingredients to the dry ingredients and mix until a dough forms. If the dough seems too dry, add 1 tablespoon of almond milk at a time until it holds together but isn’t sticky.
Fold in Blueberries: Gently fold in the blueberries, being careful not to crush them.
Shape the Scones: Transfer the dough to a lightly floured surface (using coconut or almond flour). Shape it into whatever you’d like!
Bake: Arrange the scones on the prepared baking sheet, spacing them slightly apart. Bake for 20-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
Cool & Serve: Let the scones cool on a baking rack and serve warm or at room temperature.