Who doesn't like a freshly baked scone! This paleo blueberry scone recipe is for all my health conscious followers. It's a fantastic more blood sugar supportive alternative to the traditional scone which is high in carbs and refined ingredients. Enjoy these as a snack or a quick breakfast to go, sliced in half and topped with almond butter, yoghurt or butter.
Ingredients:
1.5 cups almond flour
3 tbsp coconut flour
¼ cup coconut oil, melted
1/2 tsp vanilla extract
Pinch of sea salt
½ cup blueberries (fresh or frozen)
Method:
1
Pre-heat oven to 170 degrees Celsius.
2
Add all ingredients (except blueberries) into a bowl and mix together until well combined. Fold in blueberries (if using frozen it's best to let them thaw out a little bit first otherwise the mixture can go a little soggy).
3
On a lined baking tray, roll mixture into 5 balls and flatten slightly. Pop tray into the oven for 15-17 minutes.
Ingredients
1.5 cups almond flour
3 tbsp coconut flour
¼ cup coconut oil, melted
1/2 tsp vanilla extract
Pinch of sea salt
½ cup blueberries (fresh or frozen)
Hi Natalie,
I tried making these but had to add an egg as the mixture was really dry (I know scone mixtures should be dry but mine was way too floury?) could it be the type of almond/coconut flour?/any tips on how to fix this next time?
Hi Sarah, hmm I’m not too sure what might have gone wrong sorry as I haven’t had that happen to me before when making this recipe. I’ll re-make them a couple more times over the next few weeks when I get some time and see if this happens so if it did I could offer some more support or advice as to what might have gone wrong