I don’t spend a lot of time baking but when fresh blueberries came available at our local farms I just can’t resist making some blueberry scones. As always, when I bake I try to come up with a recipe that is low sugar and high protein. Almond flour has become my new best baking friend and I find that a 60/40 use of almond flour and gluten free baking flour gives me the absolute most delectable scones. I have made scone recipe without sugar except for a bit of coconut sugar for sprinkling on the tops just before baking. This gives these blueberry scones a nice sweet crunch when you take a bite.
Blueberries are full of Vitamin C, Manganese and full of fiber. They are one of the highest antioxidant fruits and are very low in sugar.
Try these blueberry scones for breakfast/ brunch addition or an afternoon treat with a cup of tea!
Delicious Blueberry Scones
Ingredients
- 1 1/2 cups almond flour
- 1 cup gluten free baking flour
- 1/8 cup granulated Stevia
- 2 teaspoons baking powder
- 1/3 teaspoon Himalayan sea salt
- 2 eggs
- zest of 1 lemon
- 2 tablespoons lemon juice
- 3 tablespoons chilled coconut oil
- 1 cup fresh blueberries
- Coconut sugar for sprinkling
Method
Preheat oven to 375F / 190C degrees. Line a baking sheet with no stick aluminum or parchment paper and set aside.
In a large mixing bowl, whisk together almond flour, flour, Stevia, baking powder and salt. Make a well in the center of the flour mix and stir in eggs, lemon juice & zest until well combined. Then, add chilled coconut oil cut into the flour. Use two knives or a pastry blender .Continue until batter has small pieces of coconut oil throughout. Carefully fold in fresh blueberries and chill dough for at least 30 minutes.
Once dough has chilled, scoop it on the prepared baking sheet. Using your hands, form dough into an even-layered disk shape (about 8 inches wide). Cut into 8 even pieces with a long sharp knife (like a pie, but without separating the slices), sprinkle with a bit of coconut sugar and bake for 22-24 minutes or until golden brown on the edges.
Remove from oven and re-cut the scones. You will be tempted to eat theses delicious scones right away but best to let them cool for 15-20 minutes first.
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