Paleo Blueberry Scones

Nothing says happy Sunday morning quite like a fresh from the oven, homemade scone.

Although some of the paleo purists may argue, I think these scones are perfectly acceptable for a treat every once in a while.

Blueberries are my favorite fruit to use in baked goods. They make for great little juice pockets that add a lot of character and bright flavor. The coconut flour makes for a dense bread-like consistency that’s similar to a scone made from wheat flour.

I added ground flax seeds to the dough for a boost of Omega 3’s, fiber, and lignans. I prefer ground flax to whole because it’s easier for the body to extract the nutrients when the seed shell is already broken.

For texture and flavor, I top these scones with slivered almonds and cinnamon before baking. When the scones are finished baking, I drizzle them with raw honey then devour with a cup of freshly brewed coffee.

Enjoy!

Paleo Blueberry Scones

Approximate Nutrition Facts:

Serving size: 1 Scone

Makes Approximately 8 Scones

180 Calories; 7.5 g Fat; 7.4 g Protein; 5.5 g Sugar

Ingredients:

1 cup Coconut Flour

1 Tbl Ground Flax Seed

2 cups Water

2 Eggs

¾ cups Fresh Blueberries

¼ cup Slivered Almonds

2 tsp Cinnamon

1 Tbl Honey

Directions:

Preheat your oven to 375 degrees.

Combine the flour, flax seeds, water, and eggs together.

Add more water if the consistency is too dry. You want it cookie-dough like.

Stir in the blueberries.

Line a baking sheet with parchment paper.

Make ¼ cup blobs on the paper.

Press down with your hand or a spoon until they are about ½” thick.

Form whatever shape you want them in, they will not rise or change during baking.

Bake at 375 degrees for approximately 45 minutes until golden brown.

Time: 1 hour