Ingredients

The following ingredients have 2 Servings
  • 1 cup blanched almond flour (4 ounces weight)
  • 1/3 cup heavy whipping cream
  • 2 tablespoons swerve sweetener (1 ounce weight)
  • 1/4 cup fresh blueberries (1 ounce weight)
  • 2 tablespoons coconut flour (1/2 ounce weight)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Instruction

  • Position a rack in the center of the oven. Preheat to 350 F. Prepare a baking tray lined with parchment paper or nonstick baking mat.
  • In a bowl, add dry ingredients (almond flour, sweetener, coconut flour, baking powder, salt). Whisk until well-mixed.
  • Add heavy cream to the bowl. Stir together until absorbed and the mixture forms into a cohesive dough.
  • Add blueberries to the dough, carefully folding them in until well-distributed.
  • Divide the dough into 6 equal pieces. Form into wedge or triangle shapes. Space them out by 2-3 inches on the lined baking tray.
  • Bake at 350 F until the scones are lightly golden, 15 to 20 minutes.