Blueberry Corn Scones
Equipment
- food processor
- sheet pan
- parchment paper
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
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.
- Enjoy with a dollop of grass fed butter and a nice cup of green tea.
Notes
Check out our other healthy breakfast recipes for cooking inspiration.