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Wild Blueberry Orange Scones
These grain free, gluten free and paleo blueberry orange scones are the perfect breakfast treat.
Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Total Time
25
minutes
mins
Course:
Baked Goods
Cuisine:
American
Keyword:
blueberry orange scones, wild blueberry orange scones
Servings:
8
servings
Author:
Gina Matsoukas
Ingredients
1
cup
almond flour
1
cup
cashew flour
1
cup
coconut flour
2
teaspoon
baking powder
pinch
of salt
1
tablespoon
hard/cold coconut oil
1/4
cup
coconut sugar
you may substitute organic cane sugar
zest of 1 orange
11/2
cup
almond milk
or whole milk which I prefer if not interested in keeping it paleo
1/2
cup
frozen wild blueberries
Instructions
Preheat oven to 400 degrees and line a baking sheet with parchment paper or silpat.
Combine the flours, baking powder and salt in a large bowl and mix together.
Cut in the hard coconut oil with a fork or your finger tips, working it into the flours until itâ??s evenly dispersed and the mixture is crumbly.
Add the sugar and orange zest and mix with a fork.
Add the milk and combine with a spatula.
Fold in the blueberries until dispersed throughout the dough.
Transfer the dough out onto the baking sheet and form into a circle with your hands. Dough should be about 10-12 inches wide and about 1 inch thick.
Sprinkle the top with organic cane sugar and gently press into the dough with your hands. (optional)
Slice through the dough completely to form 8 even segments and bake for 18-22 minutes until the edges are crispy and starting to brown.
Remove from the oven and let cool for 10 minutes on the baking sheet.
With a spatula or knife, pull the segments apart and serve.
Keep stored in an air tight container.
Nutrition
Serving:
1
SERVING
|
Calories:
282
kcal
|
Carbohydrates:
21
g
|
Protein:
9
g
|
Fat:
20
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
371
mg
|
Potassium:
7
mg
|
Fiber:
9
g
|
Sugar:
6
g
|
Vitamin A:
5
IU
|
Vitamin C:
1
mg
|
Calcium:
324
mg
|
Iron:
2
mg