Blueberry scones

The perfect breakfast treat is a scone. Ok, some could argue that donuts are better. But I am not a big fan of the greasy fried sweet. Although, I do like the Boston Creme donuts from a local grocery store. They are not greasy or overly sweet. But my go to treat would be a scone with a cup of coffee (decaf of course).

This recipe is pretty simple. The hardest part was probably one of two things. One, not eating all the blueberries and number two would be seperating them after cutting and before baking.

This is not an original recipe of my creation. I found this on pintrest. I like alot of the recipes I find on All Day I Dream About Food‘s blog. That, and I really like their name. Sometimes, I dream about my upcoming dinner during the day. Like later this week, it’s Cashew Chicken. I have made this one already but I will work on taking photos this time, I will post soon.

I got busy making these delicious treats that I forgot to take photos during the process. Anyone want to volunteer to be my photographer while I cook? Below you will find my finished product. My hubby approved. He ate a couple before I got them into the freezer.

 

 

Prep Time 15 Cook Time 25 Serves 12

 Classic blueberry scones go low carb and gluten-free. They have the perfect dry crumbly scone consistency. The best sugar-free scones you’ll ever make!

INGREDIENTS

DIRECTIONS

  1. Preheat oven to 325F and line a large baking sheet with parchment or a silicone liner.
  2. In a large bowl, whisk together the almond flour, sweetener, coconut flour, baking powder, and salt.
  3. Stir in the eggs, whipping cream and vanilla, and mix until the dough begins to come together. Add the blueberries and carefully work into the dough.
  4. Gather the dough together and turn out onto the prepared baking sheet. Pat into a rough rectangle about 10 by 8 inches.
  5. Use a sharp large knife to cut into 6 squares. Then cut each of those squares diagonally into two triangles. Gently lift the scones and distribute them around the pan.
  6. Bake 20 to 25 minutes, until golden brown and just firm to the touch. Remove and let cool.

by Carolyn

Next time I make these, I am going to try using a scraper to help separate them after cutting. This was the biggest challenge for me. The dough is a little sticky and the blueberries fell out a lot. I just put them back or ate them. You know, two for me one for the scone.

Leave me your feedback if you try this.

2 thoughts on “Blueberry scones

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