Paleo Friendly Blueberry Scones
Author: Chef Lisi Parsons
Prep time 10 mins
Cook time 30 mins
Total time 40 mins
Serves: 10
Ingredients
- 1 cup Coconut Flour
- 1 1/2 cups Almond Flour
- 1 1/2 teaspoons Baking Powder
- 1/2 teaspoon Sea Salt
- 2 Whole Eggs
- 2 Tablespoons Honey
- 1/3 cup Coconut Milk (you may need a little more if the mixture seems too dry)
- 2 Tablespoons Coconut Oil
- 3/4 cup Fresh Blueberries
- 2 pinches of LOVE
Instructions
- Preheat oven to 375/190C/Gas Mark 5
- In a large mixing bowl combine coconut flour, almond
- flour, baking powder and sea salt
- In another bowl combine eggs, honey, coconut milk and coconut oil
- Now, combine wet and dry ingredients, mixture should be slightly crumbly (if necessary you may need to add a few drops more of coconut milk if your mixture seems too dry)
- Next, gently mix in the blueberries by hand
- Form into your favorite scone shape and place on baking sheet lined with parchment paper
- Bake for 30 minutes or until slightly browned
Notes
If the mixture seems too dry simply add a little more coconut milk. The relative humidity where you live will affect the way these ingredients perform, as well as all of your baking recipes.
Nutrition Information
Serving size: 1 scone Calories: 140 Fat: 9g Carbohydrates: 8g Sugar: 4g Protein: 8g
