Blueberry Scones
Flaky tender healthy scones bursting with fresh blueberries in every bite.
10 minutes
30 minutes
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 301 |
| Fat: | 23 g |
| Carbohydrates: | 20 g |
| Protein: | 7 g |
| Calculated per serving. | |
Serves: 6
Serves: 6
Ingredients
- 1 cup 1 cup 1 cup Coconut Flour
- 1.5 cup 1.5 cup 1.5 cup Almond Meal/Flour
- 1.5 tsp 1.5 tsp 1.5 tsp Baking Powder
- 1 tsp 1 tsp 1 tsp Sea Salt
- 2 whole 2 whole 2 whole Eggs, Pastured
- 2 Tbsp 2 Tbsp 2 Tbsp Honey, Raw
- 0.333 cup 0.333 cup 0.333 cup Coconut Milk, May need a little more depending on if your batter is too dry
- 2 Tbsp 2 Tbsp 2 Tbsp Coconut Oil, Organic
- 0.75 cup 0.75 cup 0.75 cup Blueberries
- 3 Tbsp 3 Tbsp 3 Tbsp Maple Syrup, Pure
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 375*/190*C/Gas Mark 5
- In a large mixing bowl combine coconut flour, almond flour, baking powder and sea salt
- In another bowl combine eggs, honey, coconut milk and coconut oil
- Now, combine wet and dry ingredients, mixture should be slightly crumbly (if necessary you may need to add a few drops more of coconut milk if your mixture seems too dry)
- Next, gently mix in the blueberries by hand
- Form into your favorite scone shape and place on baking sheet lined with parchment paper
- Bake for 30 minutes or until slightly browned
Add a Note
My Notes:
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Hello, the maple syrup is missing in this recipe as listed on the original one. Thanks.
Thanks for letting us know! Updated!