Blueberry Scones
Description
It's fun to have a treat for breakfast without the guilt! Enjoy these scones with your morning coffee or tea. They're also a great a great treat midday treats, or dessert after dinner. Blueberries are an excellent super food.
Ingredients
Instructions
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Preheat the oven to 375°F. In a medium bowl, combine the coconut flour, tapioca flour, baking soda, and salt. Mix well. Add chilled coconut oil. Using a fork or butter knife, cut the coconut oil into the mixture until crumbly. Add the blueberries to the flour mixture and gently stir if you're using fresh. Set aside.
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In a small bowl, whisk together eggs, maple syrup, almond or coconut milk, and vanilla. Whisk together until well blended. Pour into the flour/blueberry mixture. Mix to combine until the batter has an even consistency. Let the batter sit for a few minutes to allow the coconut flour to absorb the liquids.
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Scoop the batter onto a baking sheet lined with parchment paper. Using your hands, form the batter into a large ball, flattening it to be between ½ to 3/4 inches thick. Using a knife, slice the circle into 8 wedges. Bake the scones for 20 to 25 minutes or until they’re slightly golden brown.
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Remove from the oven and cool completely. For the optional glaze, while the scones are cooling, mix all the ingredients in a small bowl and drizzle over the top. Let it set for about 15 minutes.
Note
For the optional glaze:
3 tablespoons coconut butter
2 tablespoons almond milk or coconut milk
1 tablespoon honey
The Creation: Mix together and place in the microwave for about 10-15 seconds in a microwave safe dish and stir together. Then drizzle over the scones and let it set for about 15 minutes.
