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View Portfolio Get in touchBlueberry Cheesecake Scones
Ingredients
- 15 oz. almond flour / ground almonds
- 4 tsp baking powder
- 1 tsp baking soda
- 3 tsp xanthan gum
- 1 tsp salt
- 4 TBSP xylitol
- 3 oz. unsalted butter and 3 oz. solidified coconut oil
- 1 egg
- ½ cup thick coconut milk (coconut cream)
- Zest of 1 lemon
- 6 oz fresh blueberries
- Beaten egg to glaze
Yield: 10 Level: easy
Directions
by Carrie Brown (enjoy more recipes and amazing cook books by Carrie)
TIP: For best results, please enjoy this as part of a complete SANE meal (lots and lots of non-starchy vegetables, lots of nutrient dense protein, and some whole food fats).
Place almond flour, baking powder, baking soda, xanthan gum, salt, xylitol and cold butter into a food processor and pulse just until it resembles breadcrumbs. Do not over process!
Turn into a mixing bowl and add the egg, coconut milk (coconut cream), lemon zest, and blueberries and mix just enough to form a rough, soft dough. Be gentle so you don’t smash the blueberries.
Turn onto a board (use almond flour to dust if sticky) and knead about 5 times until the dough is all together. Be very gentle. The dough will be very shaggy.
Flatten the dough lightly with your hand until it is a 1½ inch thick. This is the same thickness as my cutter.
Use a round 2½ inch metal cutter to cut into thick circles.
Very gently push the dough out of the cutter and place scones on a baking sheet.
Brush with beaten egg.
Bake in the center of the oven at 325 F for 20 – 22 minutes until golden brown.