Monday, July 18, 2016

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!
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
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!

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