Blueberry Corn Scones

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.

Ingredients:

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

2 eggs

zest of 1 lemon

½ cup blueberries (frozen or fresh)

Directions

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
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A set of blueberry corn scones

Blueberry Corn Scones:


  • Author: Beth Bollinger

Description

Our blueberry corn scones are gluten free and refined sugar free. They are a delicious healthy breakfast treat.


Ingredients

Scale

1 ¼ cup almond flour

1 ¼ cup corn flour

¼ cup arrowroot

½ tsp baking soda

½ tsp salt

3 TBS butter, softened

¼ cup maple syrup

2 eggs

zest of 1 lemon

½ cup blueberries (frozen or fresh)


Instructions

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.

Notes

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.

  • Category: Break Fast

Keywords: GLUTEN FREE, REFINED SUGAR FREE