Try this Blueberry Lavender Scones recipe, or contribute your own.
Suggest a better description1. Preheat oven to 380 degrees.
2. In a bowl of a food proccesor combine all dry ingredients ( Almond Flour, Coconut Flour, Sugar, Baking Powder, Salt and Lavender)
3. Add the butter- process until cut into small pea sized pieces.
4. Add the egg and vanilla extract- process further. The though should be crumbly (almost like pie crust!)
5. Remove the dough from the bowl and add blueberries. Be patient as the dough will want to crumble- if it feels too dry gently smush a few of the blueberries with your fingers to obtain some of their juice to moisten the dough.
6. Divide the dough in half and gently press into 2 disk’s about 1 inch tall each. Place these disk’s on a sheet of parchment paper. Using a sharp knife cut the disk’s (like a pizza) into 6 triangles. Gently seperate these triangles. (these scones will be small)
7. Place the sheet of parchment with the 12 triangles scones on a cookie sheet- bake 11- 13 minutes. Watch the scones towards the end of the cooking time as they tend to brown quickly. A delicate browning on the edges will indicate when the scones are finished.
8. Remove from oven- allow to cool before removing from baking sheet- as they will crumble while they are hot.
Store at room temp or in the freezer for another day!
Note- some of the blueberries you will find won’t want to stick to the dough- as it is not very wet. To make use of all the berries use your finger and indent the dough. Stick the berry in this indent- it will hold when baked!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (43g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 194 | ||
Calories from Fat: 162 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18g | 24 % | |
Saturated Fat 13.4g | 67 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 10.2mg | 3 % | |
Sodium 73.3mg | 3 % | |
Potassium 144.4mg | 4 % | |
Total Carbohydrate 7.6g | 2 % | |
Dietary Fiber 3.9g | 16 % | |
Sugars, other 3.7g | ||
Protein 2.3g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 194
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