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Paleo Blueberry Scones

Yields5 ServingsPrep Time5 minsCook Time15 minsTotal Time20 mins

Who doesn't like a freshly baked scone! This paleo blueberry scone recipe is for all my health conscious followers. It's a fantastic more blood sugar supportive alternative to the traditional scone which is high in carbs and refined ingredients. Enjoy these as a snack or a quick breakfast to go, sliced in half and topped with almond butter, yoghurt or butter.

 1.5 cups almond flour
 3 tbsp coconut flour
 ¼ cup coconut oil, melted
 1/2 tsp vanilla extract
 Pinch of sea salt
 ½ cup blueberries (fresh or frozen)
1

Pre-heat oven to 170 degrees Celsius.

2

Add all ingredients (except blueberries) into a bowl and mix together until well combined. Fold in blueberries (if using frozen it's best to let them thaw out a little bit first otherwise the mixture can go a little soggy).

3

On a lined baking tray, roll mixture into 5 balls and flatten slightly. Pop tray into the oven for 15-17 minutes.

Nutrition Facts

Servings 0