BAKE IN 350 DEGREE OVEN FOR 13 MINUTES
Our blueberry corn scones are gluten free and refined sugar free. They are a delicious healthy breakfast treat.
1 ¼ cup almond flour
1 ¼ cup corn flour
¼ cup arrowroot
½ teaspoon baking soda
½ teaspoon salt
3 TBS butter, softened
¼ cup maple syrup
zest of 1 lemon
½ cup blueberries (frozen or fresh)
In the bowl of your food processor, put flours, arrowroot, baking soda and salt and pulse until mixed.
Add in softened butter, maple syrup, 2 eggs and lemon zest. Mix until thoroughly combined. Stir blueberries in by hand so they don't get pulverized in the food processor.
On a baking sheet lined with parchment paper, form the dough into a circle using your hands. One of the wonderful things about nut flours is that they cannot get overworked and tough like wheat flours can.
Cut the circle into 8 wedges and separate them for baking.
Bake at 350 degrees for 12 minutes or until golden brown.
Enjoy with a dollop of grass fed butter and a nice cup of green tea.
Check out our other healthy breakfast recipes for cooking inspiration.Print