blueberry scones
I cooked for a celiac and I'm always looking for new recipes.
No Image
prep time
cook time
25 Min
method
Bake
yield
Ingredients
- 2 cups almond flour
- 1/3 cup arrowroot powder (or tapioca flour)
- 1 - egg
- 1/2 cup fresh or frozen blueberries
- 1/4 cup coconut oil
- 2 tablespoons agave syrup
- 2 teaspoons baking powder
- 1/2 teaspoon vanilla
- 1/2 teaspoon sea salt
- 1/4 teaspoon cinnamon, opt
How To Make blueberry scones
-
Step 1Preheat oven 350. Line baking pan with parchment paper.
-
Step 2Whisk together in a medium bowl, almond flour, arrowroot powder, baking powder, salt, vanilla and cinnamon.
-
Step 3In a small mixing bowl beat egg, oil and agave syrup together. Add egg mixture to dry ingredients and mix until well combined.
-
Step 4Fold in blueberries. Form dough into ball and place on baking sheet. Pat down to flatten to a 1/2" thick disk.
-
Step 5Cut into 8 wedges. Arrange at least 1" apart on the baking sheet. Bake 20-25 minutes, or until edges are golden brown.
-
Step 6Remove from oven and let cool on wire rack at least 10 minutes. Serve at room temperature.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Breads
Ingredient:
Fruit
Diet:
Gluten-Free
Diet:
Wheat Free
Method:
Bake
Culture:
American
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes