Fluffy blueberry scones - Dairy, grain and gluten free

These scones are so delicious you’d never know they’re lo-carb, and grain, dairy and gluten free.

They’re great just out of the oven with butter or other toppings, and they store well for a few days, remaining moist and morish. Also, they’re a nourishing and satisfying snack or school lunch addition.

PREPARATION TIME

10 mins

COOKING TIME

25 mins

YIELDS

8 med scones, 6 large scones

INGREDIENTS

1 1/4 cup ground cashews

1/4 cup almond flour

1/4 cup arrowroot, cassava or tapioca flour + extra for rolling out

2 tsp baking powder, gluten and aluminium free

Pinch of Celtic Sea or Himalayan Rock Salt

1 cup blueberries, fresh or frozen

1 egg

3 tbsp brown rice syrup

1 tsp vanilla paste

1/4 cup coconut oil, liquid

DIRECTIONS

1. Preheat oven to 180 deg C

2. Mix dry ingredients together

3. Mix wet ingredients together

4. Stir blueberries into dry ingredients

5. Add wet ingredients to dry ingredients until just mixed. The mixture will be sticky

6. Press mixture into a ball and flatten onto a bench floured lightly with tapioca flour until 4 cm thick. Cut or shape scone rounds and place on baking tray lined with backing paper.
   Alternatively, cook as one piece in a small round or square baking tin, pressing in cut lines before placing in the oven

7. Cook for 25 mins or until medium-brown

8. Cool slightly before eating with butter

9. Store for up to 3 days in a glass storage container in the fridge during hot weather, or out in cooler weather