(Paleo) Blueberry Orange Scones
These (Paleo) Blueberry Orange Scones are made with a base of almond and coconut flour, and are perfectly sweetened with fresh blueberries for the perfect healthier breakfast treat! They are flaky on the outside, tender on the inside, and have an extra bright flavor from orange zest!
Ingredients
- 1 ½ cups almond flour
- ½ cup coconut flour
- ⅓ cup cane sugar
- 2 tsp baking powder
- ¼ tsp salt
- 1 egg
- ¼ cup non-dairy milk
- 3 tbsp coconut oil
- zest of one large orange
- ⅓ cup fresh blueberries
Instructions
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the almond flour, coconut flour, sugar, baking powder, and salt. Whisk to combine.
- Add the coconut oil and use a fork to cut it in until it resembles wet sand, there should be small pieces of the oil running through it.
- In a small bowl, whisk together the egg, milk, and orange zest. Then pour the wet ingredients into the flour mixture. Use a wooden spoon to stir it together until it forms a dough.
- Add the blueberries, and stir again until they are evenly distributed.
- Gently transfer the dough to a floured surface, and use your hands to form it into a round disk that is about 1 inch thick. Use a knife to cut the circle into 8 even wedges, then transfer the wedges to the lined baking sheet.
- Sprinkle a tiny bit of cane sugar on top the scones (this gives them a crispy coating). Bake for 17-19 minutes, until the tops and sides are lightly golden.
- Allow them to cool slightly before serving.
Tried this recipe?Let us know how it was!
