Blueberry Corn Scones:

gluten free, refined sugar free

Bake in 350 degree oven for 13 minutes

Our blueberry corn scones are gluten free and refined sugar free. They are a delicious healthy breakfast treat.

Ingredients:

• 1 ¼ cup almond flour

• 1 ¼ cup corn flour 

• ¼ cup arrowroot

• ½ tsp baking soda

• ½ tsp salt 

• 3 TBS butter, softened

• ¼ cup maple syrup

• 2 eggs

• zest of 1 lemon

• ½ cup blueberries (frozen or fresh)

Directions:

1. In the bowl of your food processor, put flours, arrowroot, baking soda and salt and pulse until mixed.

2. Add in softened butter, maple syrup, 2 eggs and lemon zest. Mix until thoroughly combined. Stir blueberries in by hand so they don't get pulverized in the food processor.

3. On a baking sheet lined with parchment paper, form the dough into a circle using your hands. One of the wonderful things about nut flours is that they cannot get overworked and tough like wheat flours can.

4. Cut the circle into 8 wedges and separate them for baking.

5. Bake at 350 degrees for 12 minutes or until golden brown.

Enjoy with a dollop of grass fed butter and a nice cup of green tea.

Check out our other healthy breakfast recipes for cooking inspiration.