These grain-free scones make the perfect brunch companion. Not too sweet, not too carb-laden.
Makes 8 scones
2 1/2 cups blanched almond flour
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon sea salt
1/3 cup organic butter
1/4 cup organic maple syrup
1/2 teaspoon vanilla extract
2 large eggs
1 cup blueberries
Optional: 1/2 teaspoon cinnamon sugar for dusting top of scones
Preheat oven to 350°F. Line a large baking sheet with parchment paper.
I like to prepare these scones in a food processor because it makes the whole process super easy.
Pulse together the dry ingredients. Then I add the butter, about a tablespoon at a time and pulse a few times with each tablespoon. Add the remain ingredients (except blueberries) and pulse a few times after each addition. Mixture should be quite thick, like a dough.
Remove to a large bowl and gently stir in blueberries. Form into a ball and gently move to baking sheet lined with parchment and pat down or roll into about 12-inch circle. Use a large knife or pizza cutter to cut into 8 pie-shaped pieces, but leave in the circle. Dust the top of the scones with cinnamon sugar if desired.
Bake for about 18 to 20 minutes until golden brown and cooked through. Cool on baking sheet for about 20 minutes before removing to a wire rack.
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