Blueberry Vanilla Scones (Gluten-Free)

Easy to make Blueberry Vanilla Scones, perfect for breakfast or with afternoon tea. Gluten-free, Dairy-free, Sugar-free, Low-carb, THM-S.

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These delicious scones are super easy to mix up and bake.

Tips on shaping and baking scones:

• You can bake them in the traditional way of patting the dough into a large circle and then cutting into slices before baking like I do with my Snickerdoodle Scones.
• Or try my method of scooping the dough by large spoonfuls onto your baking sheet about three inches apart and patting them into triangle shapes.
• With the triangle shapes spread apart, I find that they bake quicker.
• You could also shape them into circles for more of a biscuit look.

Trim Healthy Mamas these Blueberry Vanilla Scones are an S.

Blueberry Vanilla Scones (Gluten-Free)

• Author: MamaShire
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 minutes
• Yield: 10- 12 scones
• Category: Breads

Ingredients

• 2 1/4 cup blanched almond flour
• 1/4 cup coconut flour
• 2 teaspoons aluminum-free baking powder
• 1/2 teaspoon sea salt
• 1/3 cup Trim Healthy Mama Sweet Blend or 1/2 cup of homemade sweetener*
• 2 eggs
• 1/2 cup coconut oil, melted
• 1 Tablespoon vanilla extract
• 1/2 – 3/4 cup of blueberries, frozen or fresh

Instructions

1. Preheat oven to 350° Line a large baking pan with parchment paper.
2. Whisk the almond flour, coconut flour, sweetener, baking powder, sea salt together in a medium bowl.
3. In a small bowl mix eggs, coconut oil, and vanilla. Add to the dry ingredients and mix thoroughly.
4. Add in blueberries.
5. Drop by large spoonfuls about 3 inches apart on to parchment lined baking pan. Pat the dough into a triangle shapes.
6. Bake fro 15- 20 minutes, until golden brown. Remove from pan and cool on wire rack.

Notes

*Homemade sweetener – 1 cup of erythritol + 1 teaspoon stevia mixed together.

You might also like my Lemon Blueberry Muffins.

See my Recipe Index for more Gluten-free, Dairy-free and Sugar-free recipes!

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