August 2, 2014

Blueberry Scones

Alas, another blueberry recipe! These blueberries weren't part of the original 20 pounds - which were actually used - but were awaiting being used in my mom's refrigerator upon my arrival.

Blueberry Scones

2.5 cups almond flour
1/2 tsp. sea salt
4 tbsp. honey
1/3 cup melted coconut oil
2 eggs
1/2 cup blueberries - fresh or frozen

Mix the dry ingredients. Whisk the wet ingredients in a separate bowl. Fold in the blueberries. Oil a baking sheet with coconut oil. (I use a paper towel.) Form 1/4 cup batter into a triangle for each scone. Bake at 350 for 15-20 minutes. Cool on cooling rack.

This batch made 9 scones. 
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