Blueberry Scones
Preheat the oven to 350F(176C) and rub a 9-inches(22cm) baking sheet or a skillet with olive oil.
- Cook1 h 10 min
- Total1 h 10 min
- Serves8
- LevelIntermediate
Ingredients
- 1 ½ cups almond flour
- ½ cup coconut flour
- ¼ tsp. sea salt
- 4 tbsp. butter, melted
- ½ cup sugar-free sweetener
- ½ cup full-fat sour cream
- 3 eggs
- 1 ½ tsp. baking powder
- 1 cup frozen or fresh blueberries
Preparation
- Preheat the oven to 350F(176C) and rub a 9-inches(22cm) baking sheet or a skillet with olive oil.
- Melt the butter in a microwave or on the stovetop over medium heat.
- Combine the almond flour, coconut flour, and salt in the bowl set aside.
- Put the butter, sweetener, and eggs in a bowl and stir until fluffy and well combined.
- Whisk in the sour cream and the almond flour and coconut flour mixture and beat until well combined and smooth.
- Gently, fold the blueberries in the batter and mix to equally distribute.
- Spread the scone batter into the prepared skillet or baking sheet and shape into a disc and cut into 8 pieces, like a pizza and bake in the preheated oven for 20-25 minutes or until an inserted toothpick comes out clean, once cool for a few minutes, store in an airtight container. It can be store for up to 5 days in the refrigerator and up to 3 weeks in the freezer.
