Blueberry Scones

Gluten-Free/Dairy-Free/Low-Carb/Keto/Paleo

I didn’t realize how completely in love with scones I was until I started actually making them. The first time I made scones were the traditional kind, made with gluten and white sugar. Although they were fabulous, the process of making them was more time consuming than these little puffs of heaven that you just drop on the pan like biscuits. These are super easy to mix up and plop on baking sheets, ready in about 15 minutes without all the side effects of not feeling all that great after eating one.

Now that it’s rare for me to eat a traditional pastry, it was time to start making low-carb, gluten-free pastries at home for myself and any other family members I could throw at them. One of my favorite indulgences on the weekends with my Teeccino Tea (with collagen peptides) is one of these delicious little goobers. All the flavor and enjoyment with each bite minus the tummy pains is a huge plus in my book!

    

Low-Carb Blueberry Scones

4 cups almond flour

1 tablespoon + 1 teaspoon baking powder

1 teaspoon salt

1/4 cup granulated monkfruit sweetener

4 eggs

11 tablespoons unsalted grass-fed butter, melted (use ghee, plant butter, or coconut oil for dairy-free)

2 cups frozen wild blueberries, thawed and drained

1/3 cup monkfruit confectioners sweetener

1-3 tablespoons water (depending on how thin or thick you want your icing)

Preheat oven to 350 degrees. In a medium size mixing bowl or standing mixer, combine almond flour, baking powder, salt, 1/4 cup granulated monkfruit sweetener, eggs, and butter. Beat at medium speed just until blended, stir in wild blueberries. Using a cookie scoop, scoop out batter onto silicone lined baking sheets. Lightly press each scone with the palm of your hand. Place in oven and bake for 14-16 minutes, or until lightly browned. Remove from oven and cool completely on pans. Combine 1/3 cup monkfruit confectioners sweetener and water in a dish and mix well with a spatula before drizzling over cooled scones.

Freezer Instructions: When scones have cooled completely and icing is dried, wrap each one individually and store in freezer for up to 4 months. Pull out to thaw when ready to enjoy.

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