6 April 2013
Years ago I enjoyed my first scone at a local tearoom. My grandmother had taken me there as a surprise for my birthday – at the table we had a lovely array of tea, sandwiches, and cranberry scones with lemon curd. At that first bite, scones became a favorite.
We’ve tried a few delicious scone recipes and these blueberry scones are right up there at the top (competing with lemon scones for first place). Since finding this recipe, I’ve lost count of how many batches we’ve made.
2½ cups blanched almond flour (we use Honeyville)
2 Tb. arrowroot powder
¾ tsp. baking soda
½ tsp. sea salt
1 farm-fresh egg
¼ cup honey
1 tsp. apple cider vinegar
1 Tb. vanilla
¾ cup frozen blueberries
Mix dry ingredients. Mix wet ingredients. Combine wet and dry ingredients. Fold blueberries into the well-mixed batter.
Divide dough into eight equal portions on a parchment-lined baking sheet. With wet hands, shape dough into triangles about ¾″ thick, leaving space between each for baking.
Place in 350°F oven for about 15-18 minutes, removing when edges and tops start to brown. Best served while still warm from the oven.
Whether accompanied with tea (or coffee) or as a Saturday morning breakfast, these blueberry scones make for a perfect treat! Enjoy!