Blueberry Scones KETO

These paleo, low carb scones are bursting with juicy fresh blueberries & topped with natural blueberry glaze. You'll love this easy blueberry scones recipe!

8 scones
Net carbs per scone: 4g

INGREDIENTS

Scones

• 1 cup Almond flour
• 1/4 cup Coconut flour
• 3 tbsp Erythritol (or any granular sweetener of choice)
• 1/2 tsp Gluten-free baking powder
• 1/4 tsp Sea salt
• 1/4 cup Unsweetened almond milk
• 2 tbsp Coconut oil (melted)
• 1 large Egg
• 1 tsp Vanilla extract
• 1/2 cup Blueberries

Glaze

• 1 tbsp Coconut oil (melted)
• 1 tsp Erythritol (or any granular sweetener of choice)
• 2 tbsp Blueberries

INSTRUCTIONS

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

In a medium bowl, combine almond flour, coconut flour, erythritol, sea salt, and baking powder.

In a small bowl, whisk together coconut oil, almond milk, vanilla extract, and egg. Fold the wet mixture into the dry until a dough forms. (The dough should be pliable but not crumbly or stiff; add a little more almond milk, a teaspoon at a time, if it's dry.) Fold the blueberries into the dough.
Place the dough onto the lined pan and form a disk shape, about 1 inch thick. Cut into 8 wedges (like a pie or pizza). Move the pieces about 1 inch apart. Bake for about 18-22 minutes, until golden.

Meanwhile, prepare the glaze. Puree the glaze ingredients in a blender. Pour through a fine mesh sieve to catch (and discard) the blueberry skins. When the scones are done baking, drizzle the glaze over them and spread evenly. Cool completely (scones and glaze will firm up as they cool).

Source: Wholesum Yum