Almond Flour Blueberry Scones

🧂 Ingredients

• 2 cups almond flour
• ½ cup coconut flour
• ⅓ cup monk fruit sweetener

  or white sugar
• 1 tsp baking powder
• 1 tsp baking soda
• ¼ cup of coconut oil
• 1 flaxseed egg = 1 tbsp ground flaxseed + 2 tbsp water
• 1 tsp vanilla extract
• 1 tbsp non-dairy milk
• ½ cup fresh blueberries

Instructions

• 1 Preheat oven to 375 ℉.
• 2 In a small bowl whisk all the wet ingredients (including the flaxseed egg). 
• 3 In a big bowl combine all the dry ingredients except the blueberries.
• 4 Add the wet ingredients and stir to combine. The result will be a uniform dough.
• 5 Place the dough on a parchment-lined baking sheet. Using your hands extend the
  dough until it has 1 inch tall. Shape it to be square. Split that big square
  into 4 smaller squares and then cut each of them in halves, creating the
  traditional triangle shape of the scones. 
• 6 Put some space between the scones for better baking. Use your fingers to make a
  few holes in each scone and gently put a blueberry in each of them.
• 7 Bake for 10-12 minutes. They will keep in the fridge for up to 4 days.

Nutrition Info