Blueberry Scones

Serving: 8 serving
Prep Time: 10 minutes
Cook time: 20 minutes

Ingredients

  • 1 cup almond flour
  • 1 cup gluten-free flour blend
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 cup melted coconut oil
  • 1/4 cup coconut sugar or agave nectar
  • 1/3 cup almond milk
  • 2 tsp vanilla extract
  • Pinch of salt
  • 2/3 cup fresh blueberries (you can use raspberries as well)

Glaze (Optional)

  • 1/4 cup greek yogurt
  • 1 tbsp agave nectar
  • 1 tsp vanilla extract
  • 2 tbsp almond milk

Instructions

  1. Preheat oven to 350 F or 180C.
  2. Mix all ingredients except blueberries, until the dough seems wet but manageable. You can add more milk if the dough is too dry.
  3. Fold in the blueberries.
  4. Line a baking tray with parchment paper, form each dough into rectangular shapes, and flatten them out with the palm of your hands.
  5. Bake for 20 minutes until they take a brown color.
  6. While they cool, mix all the ingredients of the glaze.
  7. Top your scones with the glaze.
  8. Enjoy!

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