Very Berry Scones (gluten free)

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We had an abundance of raspberries in the fridge that were slowly getting eaten, but also could be used as an excuse for me to try out a new recipe! When I think of berries in baked goods I think of scones, which usually contain way too much sugar for my liking, but I thought if I made them my self I could control for that. I also have never tried making a gluten free scone, and decided to use my trusted favorite almond flour for this one. Our huge bag of almond flour came in the mail a few days ago, so I did use the blanched flour instead of the meal. These turned out moist and delicious! They are a little denser than regular scones, but still have a little bit of the flakiness unique to scones. The raspberries provide a great tartness, complemented by the blueberries.

Recipe adapted from

http://coconutoilcooking.com/coconut-oil-blog-posts/carolyn-ketchums-raspberry-coconut-scones/

Ingredients

  • 1 ¼  cups almond flour
  • 1/4 cup golden flax seed meal
  • 1/4 cup coconut sugar
  • 1/2 tbsp baking powder
  • 1/8 tsp salt
  • 1 large egg whisked
  • 1/4 cup coconut oil melted
  • 1/8 cup almond milk
  • ½ tsp vanilla extract
  • ¾ cup raspberries
  • ¼ cup blueberries

Directions

  1. Preheat oven to 325F.
  2. In a large bowl, whisk together almond flour, flax seed meal, coconut sugar, baking powder, and salt.
  3. In another bowl stir together eggs, coconut oil, almond milk and vanilla extract
  4. Combine the mixtures until dough comes together. It will be a little sticky.
  5. Stir in raspberries and blueberries until well distributed.
  6. Shape the scones however you would like: about 1 inch thick. My shapes were a little irregular, but hey they still look and taste great.
  7. Bake 28 to 30 minutes, or until golden brown on top.
  8. Remove and let cool on pan.
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