Tuesday, June 2, 2015

Paleo Blueberry Scones

by Jamie Webber.  Used with Permission by Reboot with Joe http://www.rebootwithjoe.com/paleo-blueberry-scone-recipe/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+jointhereboot%2FuoBr+%28Reboot+With+Joe%29

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When you’re hosting a brunch there’s no better way to treat your guests to a lovely weekend meal than by serving warm scones right out of the oven…gluten-free, low-sugar, high-fiber, protein-packed paleo ones. These are exactly what I served last weekend when I had people over for brunch and they were a huge hit.  They are so easy to make and quite frankly I think they taste better than any store-bought scones that are made with regular flour and tons of butter and sugar. Enjoy making these this weekend! You can serve them with grass-fed butter, this goji berry jam or alone because truthfully they don’t need a thing. They are perfect as they are.

1 cup (140 g) almond flour
1/2 cup (70 g) coconut flour
1 tsp baking powder
1/2 tsp. salt
2 organic, free-range eggs
1/3 cup (80 ml) almond milk
1 – 2 Tbsp. maple syrup
1 – 2 Tbsp. coconut oil, melted
1 tsp. vanilla extract
1 cup (150 g) fresh blueberries

1.Preheat the oven to 350 F (177 C). In a large bowl combine the dry ingredients including almond flour, coconut flour, baking powder, and salt.

2.In a separate bowl, combine the eggs, maple syrup, almond milk, coconut oil, and vanilla, and whisk together until combined.
Combine the dry and wet mixtures into a large bowl and stir until a nice dough forms.

3.Fold in the blueberries.
Line a baking sheet with parchment paper.

4.Form the scone dough into a ball-like shape then press down to desired size.
You can slice the dough before baking to prevent crumbling into 8 slices.

5.Bake for 23 – 25 minutes until golden brown.

 Almond flour — coconut flour, ground cashews
 Coconut flour — almond flour
 Maple syrup — honey
 Blueberries — strawberries, raspberries, blackberries

 Prep time: 15 minutes
 Cook time: 25 minutes
 Total time: 40 minutes
 Servings: 8