Ingredients:
2 cups almond flour
1/3 cup Swerve Sweetener
1/4 cup coconut flour
1 tbsp baking powder
1/4 tsp salt
2 large eggs
1/4 cup heavy whipping cream
1/2 tsp vanilla extract
3/4 cup fresh blueberries
Directions:
1. Preheat oven to 325F and line a large baking sheet with parchment paper.
2. In a large bowl, whisk together almond flour, coconut flour, baking powder, salt and Swerve.
3. Stir in the eggs, whipping cream and vanilla, and mix until the dough begins to come together.
4. Add the blueberries and carefully work into the dough.
5. Gather the dough together and turn out onto the prepared baking sheet.
6. Pat into a rough rectangle about 10 by 8 inches.
7. Use a sharp large knife to cut into 6 squares. Then cut each of those squares diagonally into two triangles.
8. Gently lift the scones and distribute them around the pan.
9. Bake 20 to 25 minutes, until golden brown and just firm to the touch.
10. Remove and let cool.
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