Paleo Blueberry Scones
Nutrition Facts
Ingredients
Instructions
Preheat the oven to 325° and line a sheet tray with parchment paper.
In a large bowl, combine the almond flour, coconut flour, coconut sugar, salt, cinnamon, and baking soda. Mix well. Add in the eggs, almond milk, and vanilla and stir until no dry spots remain and dough is formed. Gently fold in the blueberries.
Move dough to the parchment paper and press into an 8 inch circle, making it as even as possible. Cut the dough in half and then each half in fourths. Carefully seperate the triangles. I use a pancake turner for this and it's gets under them and makes moving them easy.
Bake 20-23 minutes, until edges are lightly brown.
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Reviews from the Original Source
Made these today and my husband and I didn’t get a piece as both of my kids loved them and took a few home with them. Had to make a second batch and put strawberries with the blueberries and oh what a treat! Thank you for sharing this will be my go to scone recipe!
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