- September 3, 2017 at 9:12 pm #380574
Blueberry and Orange Scones
1/4 cup high-oleic sunflower oil (or canola oil)
3 tbs pure maple syrup
1 tsp pure vanilla extract
1 tsp orange zest
2 cups fine almond flour
1/3 cup tapioca starch/flour
2 tsp baking powder
1/4 tsp salt
1 cup fresh or frozen blueberries
Preheat oven to 350° and line a baking sheet with parchment paper.
Crack egg into a medium to large mixing bowl and stir well with a fork. Add oil, maple syrup, vanilla, and orange zest. Mix well with a fork to combine ingredients.
Add almond and tapioca flours to liquid ingredients, along with baking powder and salt. Stir well. Add frozen (no need to defrost) or fresh blueberries to batter and stir well until all ingredients are combined.
Spoon dough onto parchment paper. Moisten clean hands lightly with water and shape dough into a circle, about 8 in in diameter.
Place baking sheet in oven and bake for 20 min. Carefully remove baking sheet from oven and use a serrated knife to cut scones into 6 triangles. Place baking sheet back in oven and cook for an additional 5 min.
Remove from oven, and allow to cool for 10 min before serving. Makes 6 scones
- You must be logged in to reply to this topic.