Blueberry Scones Recipe. These paleo, low carb scones are bursting with juicy fresh blueberries & topped with natural blueberry glaze. You’ll love this easy blueberry scones recipe!
Thanks for visiting Live Well Corner today. This is Marc Gil . It’s awesome to see your smiling face over here. I’m really into great diet-friendly cooking videos. It would seem that you feel the same. 🙂
I get pretty excited about checking out good healthy cooking vids. It’s nice to know that I’m not the only one. 🙂
Clearly, there are many diet plans in the world. If you’re like me, you’re probably overwhelmed by all of the options.
It’s for this reason that, when a particular diet has been chosen, and you’re looking to prepare your own tasty meals, you want to avoid looking outside of your chosen diet for meal options. Straying from your original chosen plan may very well lead to failure. You’re quite likely to find yourself needing to start all over.
This is why you definitely want to compile a small library of recipes that fit within your particular diet plan. If you’re going low-calorie, then compile low-calorie recipes.
Healthy Eating has a lot of benefits. Cutting calorie intake by 15 percent can slow aging and protect against diseases such as cancer, diabetes, and Alzheimer’s and help to lose weight.
Wishing you health and happiness,
- 1 cup Blanched almond flour
- 1/4 cup Coconut flour
- 3 tbsp Erythritol (or any granular sweetener of choice)
- 1/2 tsp Gluten-free baking powder
- 1/4 tsp Sea salt
- 1/4 cup Unsweetened almond milk
- 2 tbsp Coconut oil (melted)
- 1 large Egg
- 1 tsp Vanilla extract
- 1/2 cup Blueberries
- 1 tbsp Coconut oil (melted)
- 1 tsp Erythritol (or any granular sweetener of choice)
- 2 tbsp Blueberries
More TIPS about this recipe in the post above!
VIDEO + NUTRITION INFO + RECIPE NOTES below!
Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
- In a medium bowl, combine almond flour, coconut flour, erythritol, sea salt, and baking powder.
- In a small bowl, whisk together coconut oil, almond milk, vanilla extract, and egg. Fold the wet mixture into the dry until a dough forms. (The dough should be pliable but not crumbly or stiff; add a little more almond milk, a teaspoon at a time, if it’s dry.) Fold the blueberries into the dough.
Place the dough onto the lined pan and form a disk shape, about 1in (2.5 cm) thick. Cut into 8 wedges (like a pie or pizza). Move the pieces about 1 in (2.5 cm) apart. Bake for about 18-22 minutes, until golden.
- Meanwhile, prepare the glaze. Puree the glaze ingredients in a blender. Pour through a fine mesh sieve to catch (and discard) the blueberry skins. When the scones are done baking, drizzle the glaze over them and spread evenly. Cool completely (scones and glaze will firm up as they cool).