Blueberry Scones (Paleo and Gluten free)

My goal in converting regular recipes to be gluten free or paleo is to have them taste as close to the original as possible.....I think this scone recipe really does!....I added blueberries to them because that is what I had on hand, but this can be your basic scone recipe and you can add to it whatever you like!...You could add cinnamon or nuts or lemon and poppy seed or even chocolate chips would be really good!... You could even add ham and cheese for a breakfast scone.......Here is what I did....Enjoy!

 

 

INGREDIENTS

 

2 cups Almond flour

1/4 cup Arrowroot flour

1/2 cup Coconut flour

1 teaspoon Baking Powder

1/2 teaspoon Baking Soda

1/2 teaspoon Salt

 

2 Eggs

1/2 cup Honey

2 Tablespoons Ghee, soft butter or coconut oil (your choice)

1 teaspoon Vanilla

1 Cup Blueberries

 

DIRECTIONS

preheat oven to 350

 

In a mixing bowl add all of the dry ingredients and give it a stir to mix

In another bowl add all wet ingredients and whisk together

Add the wet to the dry and mix together with a spoon then add blueberries and gently fold in with your hands

 

......once dough is formed place the dough on a parchment lined baking sheet and press to form into a circle, making sure it is even

 

Cut circle into half and then half the other way and then slice those pieces in half to get 8 slices

 

Spread the pieces apart a little and then bake at 350 for about 18-20 minutes or until golden

Cool and Enjoy!