Blueberry Corn Scones

Name: Blueberry Corn Scones
Prep time: 5 min
Cook time: 12 min
Ingredients: 1 1/4 cup almond flour; 1 1/4 cup corn flour; 1/4 cup arrowroot; 1/2 tsp baking soda; 1/2 tsp sea salt; 3 tbsp grass fed butter, softened; 1/4 cup maple syrup (or monkfruit syrup); 2 eggs; 1 zest of one lemon; 1/2 cup blueberries (fresh or frozen)

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These Blueberry Corn Scones are a delicious and simple way to start off your day. Simple to make and they are gluten-free, there is no better way to start off your day!

Why You’ll Love This Recipe

These scones are full of sweet and fresh blueberries.
Gluten-free and refined sugar-free helping you start the day off right.
Great for brunch with friends and kid-friendly.

Ingredients

You only need a handful of ingredients to help you make this easy brunch recipe. You may need to make a quick trip to the grocery or order some supplies online but you will be so glad that you did after your bite of these tasty baked goods.

Equipment

You only need a few basic kitchen tools to help you make this breakfast recipe. Gather these tools and get ready to enjoy one of the healthy and homemade scones in no time at all.

How to Make

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 as 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.

Storage

Store leftover scones in an airtight container at room temperature for up to three days. Be sure to keep your scones away from heat sources like the oven so that they don’t dry out.

The best way to reheat scones is in the oven at 350 degrees for five to seven minutes. Or in a toaster, if you like your scones a little crunchy.

Pro Tips

Do you want to make sure that your blueberry corn scones turn out perfectly? Here are a few tips to make ensure that your baking process goes smoothly.

When it comes to baking egg size is very important. For this recipe, you need about 1/4 cup of eggs. So, if you are using a smaller egg or a jumbo egg you can measure the amount of egg that you have so that you use what this recipe needs for the best results.
Be gentle when you are stirring in the blueberries so that they do not become crushed. You can fold them in slowly to preserve their shape.
If you are using frozen blueberries there is no need to thaw them first. However, if you do decide to thaw them first, then make sure that you dry them before adding them to the scones.
If you find that the dough is sticking to your hands when you try to shape it, you can grease and flour your hands to prevent it from sticking.

FAQs

Do you have questions about this recipe? Here are the answers to the most commonly asked questions for this recipe.

Should scones be served warm or at room temperature?

This is up to you. I prefer my scones warm with a small dollop of high-quality butter.

How do you freshen up day-old scones?

The best way to make day-old scones test fresh is by reheating them in the oven before you enjoy them.

Should scones be kept in the refrigerator?

No, they should be kept at room temperature because they can dry out in the fridge.