Almond Flour Blueberry Scones
Vegan, grain-free, and keto-friendly almond flour scones that are easy to make. The perfect scones for someone looking for a recipe with no egg and gluten-free.
Ingredients
- 2 cups almond flour
- ½ cup coconut flour
- ⅓ cup monk fruit sweetener or white sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ cup of coconut oil
- 1 flaxseed egg = 1 tbsp ground flaxseed + 2 tbsp water
- 1 tsp vanilla extract
- 1 tbsp non-dairy milk
- ½ cup fresh blueberries
Instructions
- Preheat oven to 375 ℉.
- In a small bowl whisk all the wet ingredients (including the flaxseed egg).
- In a big bowl combine all the dry ingredients except the blueberries.
- Add the wet ingredients and stir to combine. The result will be a uniform dough.
- Place the dough on a parchment-lined baking sheet. Using your hands extend the dough until it has 1 inch tall. Shape it to be square. Split that big square into 4 smaller squares and then cut each of them in halves, creating the traditional triangle shape of the scones.
- Put some space between the scones for better baking. Use your fingers to make a few holes in each scone and gently put a blueberry in each of them.
- Bake for 10-12 minutes. They will keep in the fridge for up to 4 days.
Notes
To make this keto, limit or substitute the blueberries.
Nutrition
Serving: 1gCalories: 293kcalCarbohydrates: 14gProtein: 9gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 14gCholesterol: 23mgSodium: 234mgFiber: 5gSugar: 4g
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