I’m not going to lie to you – I do love a good pastry. Nice, warm, and right out of the oven – it doesn’t get much better than that. Especially first thing in the morning.
I thought my pastry days were long over until I got comfortable with Paleo-style baking. Honestly, it can be a bit expensive to buy all of the ingredients – and time consuming – but when you want a treat, I think it’s totally worth it.
If you’re looking to replace your coffee shop scone with a healthier version, look no further. These are healthy, but more importantly, delicious.
This recipe utilizes almond and coconut flour as well as maple syrup and sugar.
Blueberry Pancake Scones
Total Time 30 minutes
Servings 6
Ingredients
- 2 cups almond flour
- 3 tablespoons coconut flour
- 1/4 cup maple syrup
- 1 egg
- 1/4 cup coconut or almond milk
- 3 tablespoons coconut oil
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 cup blueberries
- 1 tablespoon maple sugar
Instructions
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Preheat oven to 350 degrees F.
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Combine the flours, maple syrup, egg, oil, baking soda, and salt in a mixing bowl. Stir until a dough forms, and fold in the blueberries.
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Transfer the mixture to a clean surface, and form into a 3-inch thick circle. Cut into wedges and transfer to a parchment lined baking sheet.
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Sprinkle with the maple sugar and bake until gold brown, 15-18 minutes.