Almond Flour Keto Blueberry Scones Recipes

ALMOND FLOUR KETO BLUEBERRY SCONES RECIPE

Steps:

• Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
• In a medium bowl, combine almond flour, coconut flour, erythritol, sea salt, and baking powder.
• In a small bowl, whisk together coconut oil, almond milk, vanilla extract, and egg. Fold the wet mixture into the dry until a dough forms. (The dough should be pliable but not crumbly or stiff; add a little more almond milk, a teaspoon at a time, if it's dry.) Fold the blueberries into the dough.
• Place the dough onto the lined pan and form a disk shape, about 1in (2.5 cm) thick. Cut into 8 wedges (like a pie or pizza). Move the pieces about 1 in (2.5 cm) apart. Bake for about 18-22 minutes, until golden.
• Meanwhile, prepare the glaze. Puree the glaze ingredients in a blender. Pour through a fine mesh sieve to catch (and discard) the blueberry skins. When the scones are done baking, drizzle the glaze over them and spread evenly. Cool completely (scones and glaze will firm up as they cool).

ALMOND FLOUR BLUEBERRY SCONES

Steps:

• Pre-heat oven to 375 ℉.
• In a small bowl whisk all the wet ingredients (including the chickpea egg).
• In a big bowl combine all the dry ingredients except the blueberries.
• Add the wet ingredients and stir to combine. The result will be a uniform dough.
• Place the dough on a parchment-lined baking sheet. Using your hands extend the dough until it has 1 inch tall. Shape it as a square. Split that big square into 4 smaller and then cut each of them in halves, having the traditional triangle shape of the scones.
• Make some space between the scones for better baking.
• Using your fingers make a few holes in each scone and gently put a blueberry in each of them.
• Bake for 10-12 minutes.