Blueberry Walnut Scones aka Scookies (Grain-Free)
Ingredients
- 2 cups almond flour (not almond meal)
- 4 Tbsp granulated sweetener (coconut palm sugar, xylitol, etc)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/4 tsp ground cinnamon
- 1/8 tsp pure stevia extract or to taste (can omit for less sweet scone)
- 1 egg, whisked
- 4 Tbsp coconut oil. butter, ghee or earth balance, melted
- 2 Tbsp almond or coconut milk
- 1 tsp pure vanilla extract
- 1/4 - 1/2 tsp almond extract
- 1/4 cup chopped walnuts (other nut or seed can be subbed)
- 1/2 cup blueberries (fresh or frozen, if using frozen do not thaw)
Instructions
- Preheat oven to 350F.
- In a small bowl, combine wet ingredients (egg through extracts) until mixed well. Add to the dry ingredients and mix until dough is formed.
- Fold in walnuts and stir well.
- Line a baking with parchment paper and add ball of dough on top. Flatten into a even circle about a 1/2 inch thick. Cut into 8 triangles and move apart carefully on baking sheet to allow for spreading when baking.
- Press blueberries into the tops of each of the triangles and bake for 15-17 minutes until golden brown and cooked through. Let cool and enjoy (will harden as they cool)!