Blueberry Scones
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.
- 3/4 cup coconut flour
- 1/2 cup tapioca flour
- 1/4 cup coconut oil, chilled
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 eggs
- 1/4 cup maple syrup or honey
- 1/2 cup plus 2 tbsp of almond milk or full fat coconut milk
- 1 tsp vanilla extract
- 1/2 cup blueberries (fresh or frozen)
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.
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.
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.
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.
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.