Blueberry Scones

Blueberry Scones

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Cathy Gillespie

By
@circlemoon8

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

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

How to Make Blueberry Scones

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.

Printable Recipe Card

About Blueberry Scones

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



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