Paleo Blueberry & Almond Scones with Blueberry Compote

Paleo Blueberry & Almond Scones with Blueberry Compote

Sunday brunch, Monday morning pick-me-up, late morning snack, whatever you need, these Paleo Blueberry & Almond Scones deliver. If you’re intimidated by baking, these scones are the perfect for you. They’re fool-proof and super simple to make. You’re only 6 ingredients away from this delicious melt-in-your-mouth goodness.

 

Here’s what you’ll need:

Scones:

2 cups almond flour

2 large eggs

2 cups blueberries

2 Tbs raw honey

2 Tbs chilled/solid coconut oil

Blueberry Compote:

1 cup blueberries

1/2 tsp stevia

2 Tbs water

 

Directions:

  1. Preheat oven to 350F
  2. Combine almond flour, eggs and honey
  3. Cut in chilled coconut oil and mix until coconut oil is dispersed and pea-sized
  4. Gently fold in blueberries
  5. Form dough into large square and cut scones into 8  pieces
  6. Place on baking sheet lined with parchment paper and bake for about 20 minutes
  7. While the scones are baking, combine the compote ingredients together in a saucepan over low-medium heat
  8. Stir ingredients together, smashing the blueberries and allow to form a smooth sauce
  9. Drizzle scones with compote – or use as a dip or spread, your choice!

 

Nutrition Facts:

Total Servings: 8

Calories: 245

Protein: 7.9g

Carbs: 15.7g

Fat: 18.6g