Blueberry Scones Recipe

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Blueberry Scones

Cathy Gillespie

By
@circlemoon8

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


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Rating:
☆☆☆☆☆ 0 votes
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

Step-By-Step

1Preheat oven 350. Line baking pan with parchment paper.

2Whisk together in a medium bowl, almond flour, arrowroot powder, baking powder, salt, vanilla and cinnamon.

3In a small mixing bowl beat egg, oil and agave syrup together. Add egg mixture to dry ingredients and mix until well combined.

4Fold in blueberries. Form dough into ball and place on baking sheet. Pat down to flatten to a 1/2" thick disk.

5Cut into 8 wedges. Arrange at least 1" apart on the baking sheet. Bake 20-25 minutes, or until edges are golden brown.

6Remove 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