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.
Pre-heat oven to 170 degrees Celsius.
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).
On a lined baking tray, roll mixture into 5 balls and flatten slightly. Pop tray into the oven for 15-17 minutes.