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Paleo Blueberry Scones

When you’re hosting a brunch there’s no better way to treat your guests to a lovely weekend meal than by serving warm scones right out of the oven…gluten-free, low-sugar, high-fiber, protein-packed paleo ones. They are so easy to make and quite frankly I think they taste better than any store-bought scones that are made with regular flour and tons of butter and sugar. You can serve them with grass-fed butter, this goji berry jam or alone because truthfully they don’t need a thing. They are perfect as they are.

Here’s one more look…

Processed with VSCOcam with f2 preset

 

Ingredients

  • 1 cup (140 g) almond flour
  • 1/2 cup (70 g) coconut flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 organic, free-range eggs
  • 1/3 cup (80 ml) almond milk
  • 1 – 2 tbsp maple syrup
  • 1 – 2 tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • 1 cup (150 g) fresh blueberries

Directions

  1. Preheat the oven to 350 F (177 C). In a large bowl combine the dry ingredients including almond flour, coconut flour, baking powder, and salt.
  2. In a separate bowl, combine the eggs, maple syrup, almond milk, coconut oil, and vanilla, and whisk together until combined.
  3. Combine the dry and wet mixtures into a large bowl and stir until a nice dough forms.
  4. Fold in the blueberries.
  5. Line a baking sheet with parchment paper.
  6. Form the scone dough into a ball-like shape then press down to desired size.
  7. You can slice the dough before baking to prevent crumbling into 8 slices.
  8. Bake for 23 – 25 minutes until golden brown.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Servings: 8

Serving Size: 1 scone

Substitutions

  • Almond flour — coconut flour, ground cashews
  • Coconut flour — almond flour
  • Maple syrup — honey
  • Blueberries — strawberries, raspberries, blackberries

Calories: 170

Fat: 13g

Trans Fat: 5g

Cholesterol: 40mg

Sodium: 190mg

Carbohydrates: 12g

Fiber: 4g

Sugars: 4g

Protein: 6g