Blueberry Scones (grain-free, paleo, naturally sweetened)
(adapted from a recipe by Allison Nichols)
- 2 cups almond flour
- ½ cup arrowroot flour
- 1/4 cup coconut sugar
- ½ tsp sea salt
- 2 tsp baking powder
- 4 Tbsp coconut oil, melted and slightly cooled
- 2 eggs, whisked a little
- 1 cup blueberries
- In a medium-sized bowl, mix the almond flour, ¼ cup arrowroot flour, coconut sugar, sea salt, and baking powder.
- Slowly add the wet ingredients to the dry, and mix until just combined.
- Add your blueberries along with the last ¼ cup of arrowroot flour.
- Form the batter into a ball and place on a parchment paper lined baking sheet.
- Press into a circle and cut 8 wedges.
- Bake at 375 for 18-20 minutes, or until golden brown on top.
- Cool on a wire rack.
- I replaced the maple syrup with coconut sugar since it is lower on the glycemic index. I knew that would leave me without some of hte moisture. As it was, the comments on the original recipe complained of dryness. My simple solution was to just use 2 eggs. I could have used 1/4 cup almond or almond-coconut milk in addition to the 1 egg. The batter was a bit sticky but after they baked it was a nice sconelike texture.
- I prefer coconut oil to butter when working with almond flour. I have seen it make a big difference in texture. I don't understand the science but have started making that replacement across the board.
- Fresh blueberries got a bit demolished in the final mixing step; frozen berries might work better here.