Submitted by: Regina Galbick
Prep Time: 15 Minutes
Cook Time: 13 Minutes
Servings: 6
Blueberry and lavender is a combination that I really enjoy. If you don’t like lavender or you don't have any on hand, these scones can be made just as well without.
1 1/2 c. almond flour
1/2 c. coconut flour
1 tsp. baking powder
1/4 tsp. sea salt
1 1/2 tsp. dried lavendar flowers
1 egg
1 1/2 tbsp. vanilla extract
2 tbsp. butter
3/4 c. blueberries
1/2 c. coconut sugar
Preheat oven to 380°F.
In a food processor, combine all dry ingredients: almond flour, coconut flour, coconut sugar, baking powder, salt, and lavender.
Add butter and process until cut into small pea-sized pieces.
Add egg and vanilla extract. Process. The dough should be crumbly (almost like pie crust).
Transfer dough to a bowl and add the blueberries. Be patient as the dough will want to crumble - if it feels too dry, gently smoosh a few of the blueberries with your fingers to obtain some of their juice to moisten the dough.
Divide the dough in half and gently press into 2 disks about 1 inch tall each. Place these disks on a sheet of parchment paper. Using a sharp knife, cut the disks into 6 triangles (like a pizza). Gently separate these triangles. The scones will be small.
Place the sheet of parchment with the 12 triangles scones on a cookie sheet. Bake 11-13 minutes. Check the scones frequently after 8 minutes as they tend to brown quickly. A delicate browning on the edges will indicate when the scones are finished.
Remove from oven. Scones will crumble easily while hot, so allow scones to cool before removing them from the baking sheet. Enjoy!
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