Classic Blueberry Scones
Classic blueberry scones go low carb and gluten-free. They have the perfect dry crumbly scone consistency. The best sugar-free scones you'll ever make!
almond flour scones, blueberry scones, low carb scones
heavy whipping cream
Preheat oven to 325F and line a large baking sheet with parchment or a silicone liner.
In a large bowl, whisk together the almond flour, sweetener, coconut flour, baking powder, and salt.
Stir in the eggs, whipping cream and vanilla, and mix until the dough begins to come together. Add the blueberries and carefully work into the dough.
Gather the dough together and turn out onto the prepared baking sheet. Pat into a rough rectangle about 10 by 8 inches.
Use a sharp large knife to cut into 6 squares. Then cut each of those squares diagonally into two triangles. Gently lift the scones and distribute them around the pan.
Bake 20 to 25 minutes, until golden brown and just firm to the touch. Remove and let cool.
By Carolyn Ketchum of All Day I Dream About Food