Gluten free blueberry and coconut scones

I have not made scones in for ever and a few days back I tried these gluten free blueberry and coconut scones. Not only these are better for you but I think they taste even better than regular ones.

I actually made these gluten free blueberry and coconut scones twice this past week they were so good. Each time I made these blueberry scones I had to hide a couple of pieces because between my husband and my brother I couldn’t keep up.

The first time I made them I forgot to add the arrowroot powder to the batter. They turned out really moist, almost to the point of disintegrating in my hands but none the less they were still awesome. The second time I made them I added the arrowroot powder and the consistency was a lot better. They just took a few minutes longer to bake.

If you add sweetened coconut flakes make sure you decrease the sugar content to perhaps 3 tablespoons instead of 1/4 cup. I think they will be too sweet if you don’t.

There is not much to elaborate on this blueberry and coconut scone recipe but just that we loved them a lot. The consistency is not exactly the same as regular scones but still super good so I hope you like them.

Enjoy!

Make sure when you line the baking pan you do all the way up the sides of the pan. Also make sure to cool the scones for at least 15 minutes before lifting up from the pan. You can store them on a cake standfor up to two days. I am sure they won’t last that long!

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Gluten free blueberry and coconut scones

Miryam's original recipe

Yield: 8 scones

Ingredients:

• 1 organic egg
• 1/4 cup coconut oil
• 1/4 cup unrefined sugar
• 1 1/2 cup almond flour
• 2 tbsp arrowroot powder, or cornstarch
• 1 tsp vanilla
• 6 oz fresh organic blueberries
• 1/4 cup unsweetened shredded coconut
• 1 tsp aluminum free baking powder
• 1 tsp coarse sugar, to sprinkle the scones, optional

Directions:

Preheat oven to 350F. Line a 9 inch round baking pan with unbleached parchment paper all the way up to the sides of the baking pan, just like in the pictures. Set aside.

In a mixing bowl, add the egg, sugar and coconut oil. With a hand mixer beat until combined. Add the remainder of the ingredients except the blueberries and mix through. Add the blueberries and gently with your hands incorporate them into the batter.

Press the batter into the prepared baking pan and sprinkle some coarse sugar over the top. Bake for 35-40 minutes.

Let the scones cool for at least 15 minutes. Pulling from the parchment paper, lift the scones up from the pan and cut into 8 pieces. You can store them on a cake stand for up to two days.