GLUTEN FREE BLUEBERRY AND LIME SCONES
This easy one bowl recipe is the perfect addition to your breakfast, snack, meal prep and dessert treat. Soft, crumbly, warm and delish! Simple ingredients, easy cleanup and no fuss baking. Plus this healthy-ish recipe is gluten free, paleo, low carb and keto friendly. It’s so good you would not even know there isn’t any white or whole wheat flours.
Makes 8 Thick Scones Or 10 Small Scones
INGREDIENTS
2 eggs [the eggs can be medium or large]
¼ cup heavy whipping cream [dairy-free options below]
½ Teaspoon of lime or lemon extract
1 Teaspoon of vanilla extract
1 Tablespoons of fresh lime zest
1 Tablespoon of baking powder
1/3 cup monk fruit sweetener, swerve sweetener or regular white granulated sugar
1/4 cup coconut flour
2 cups almond flour
1 cup of fresh blueberries [washed and patted dry]
+ Optional – Cooking spray, Coconut oil spray or ghee spray
Alternatives For Whipping Cream –
Silk Heavy Whipping Cream [dairy free]
Full Fat Coconut Cream [vegan]
Soy Milk [vegan]
INSTRUCTIONS
- Preheat your oven to 330°F and line a large baking sheet with foil, parchment or both.
[temperature settings and baking time on the notes below]
- Place a paper towel or small linen kitchen towel under your large bowl, for more stabilization when whisking and mixing.
- Place your two whole eggs in the bowl and thoroughly whisk the eggs with your fork.
- Pour in your whipping cream, lime or lemon extract and vanilla extract and whisk with your fork until it all blends together.
- Let’s begin by zesting our fresh lime I would say zest away the whole lime, this step truly changes everything. The flavor and acidity really make an excellent contrast to the sweetness!
- Add in your baking powder and then add in your sweetener whisk thoroughly until all is blended. Now for the dry ingredients.
- Place in your coconut flour and whisk again until the batter is smooth.
- Next add in your almond flour by parts [see video] meaning add the almond flour by ¼ cups or little by little until it’s thoroughly mixed with your fork. The texture should resemble a very moist crumble.
- Add in your blueberries and with your hands carefully work the berries into the moist dough. Once the berries are incorporated make a large ball.
[See video for details on how to make this easy dough ball]
- Gather your dough ball together and turn it out onto a parchment paper or cutting board. [In the video I used a parchment paper because #LessDishesVibes]
- Using your hands press down the ball. Spread it and pad it down with your hands until it forms a rustic looking semi-round rectangle [about 8-9 inches] please remember it does not have to be perfect.
- Using a sharp large knife carefully cut the rectangle into four. Then slice each of those squares diagonally into two triangles. With your same knife or dough/bench scraper lift the scones and place them onto your prepared baking sheet making sure to leave some space in between your scones. [see notes below for the mini scones]
- Place the scones in the oven and bake for 22-25 minutes or until golden brown.
- Once baked remove them from your oven and let the scones cool for ten minutes before serving.
- With a thin spatula, fish spatula or dough scraper carefully remove the scones from the baking sheet and serve!
Oven Temperatures
330 Fahrenheit – Timer – 22 to 25 minutes.
162 Celsius – Timer – 24 to 30 minutes.
Gas Mark 3 – Timer – 24 to 30 minutes.
Mini Scones
Divide the scone dough in half, and make 2 balls. Place the two balls separately onto the parchment paper or regular cutting board and press down the balls; gently spread and pat each portion into a 4-inch circle, lastly cut each circle into five wedges. Repeat if making double the batch.