#blueberryscones

This simple recipe for blueberry scones has the perfect tender texture that goes so well with a cup of morning coffee. Fresh blueberries and buttermilk offer a sweet and tangy flavor that no one can resist.

These delicious Paleo scones won't throw your Paleo diet off course. Made with almond and coconut flour, they are loaded with fresh blueberries and naturally sweetened with honey or maple syrup. These scones will fulfill your cravings for a snack or a treat for breakfast without deviating from your Paleo lifestyle.

Ingredients: 2 cups almond flour. 1/2 cup coconut flour. 1/4 cup arrowroot powder. 1/4 cup honey or maple syrup. 1/4 cup coconut oil, melted. 2 large eggs. 1 tsp vanilla extract. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup fresh blueberries. 1/4 cup chopped pecans optional.

Instructions: Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a baking sheet with parchment paper. Almond flour, coconut flour, baking soda, arrowroot powder, and salt should all be combined in a big bowl. Whisk together eggs, melted coconut oil, vanilla extract, honey or maple syrup, and other ingredients in a separate bowl. Mixing until a dough forms, pour the wet ingredients into the dry ingredients. If desired, mix in chopped pecans and fresh blueberries. Separate the dough into 12 equal parts and form each into a triangle that resembles a scone. After the baking sheet is ready, place the scones on it. Bake for 18 to 20 minutes, or until the edges are just beginning to turn golden. Before serving, let them cool on a wire rack. Savor your Paleo scones with your preferred Paleo-acceptable spreads or toppings!

Prep Time: 15 minutes

Cook Time: 20 minutes