Blueberry Scones Recipe

No Photo

Have you made this?

 Share your own photo!

Blueberry Scones

Cathy Gillespie

By
@circlemoon8

I cooked for a celiac and I'm always looking for new recipes.


Featured Pinch Tips Video

Rating:

 Be the First

Cook:

25 Min

Method:

Bake

Ingredients

2 c
almond flour
1/3 c
arrowroot powder (or tapioca flour)
1
egg
1/2 c
fresh or frozen blueberries
1/4 c
coconut oil
2 Tbsp
agave syrup
2 tsp
baking powder
1/2 tsp
vanilla
1/2 tsp
sea salt
1/4 tsp
cinnamon, opt

Directions Step-By-Step

1
Preheat oven 350. Line baking pan with parchment paper.
2
Whisk together in a medium bowl, almond flour, arrowroot powder, baking powder, salt, vanilla and cinnamon.
3
In a small mixing bowl beat egg, oil and agave syrup together. Add egg mixture to dry ingredients and mix until well combined.
4
Fold in blueberries. Form dough into ball and place on baking sheet. Pat down to flatten to a 1/2" thick disk.
5
Cut into 8 wedges. Arrange at least 1" apart on the baking sheet. Bake 20-25 minutes, or until edges are golden brown.
6
Remove from oven and let cool on wire rack at least 10 minutes. Serve at room temperature.

About this Recipe

Course/Dish: Other Breads
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Gluten-Free, Wheat Free