Blueberry Vanilla Scones (Gluten-Free

• Gluten free

• Produce

  • 1/2 cup Blueberries, frozen or fresh

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 1/4 cup Almond flour
  • 2 tsp Baking powder, aluminum free
  • 1/4 cup Coconut flour
  • 1/2 tsp Sea salt
  • 1 tbsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup Coconut oil

• Desserts

  • 1/3 cup Trim healthy mama sweet blend

Found on mamashire.com

Ingredients

• 2¼ cup blanched almond flour
• ¼ cup coconut flour
• 2 teaspoons aluminum-free baking powder
• ½ teaspoon sea salt
• ⅓ cup Trim Healthy Mama Sweet Blend or ½ cup of homemade sweetener*
• 2 eggs
• ½ cup coconut oil, melted
• 1 Tablespoon vanilla extract
• ½ - ¾ cup of blueberries, frozen or fresh

Directions

• Preheat oven to 350° Line a large baking pan with parchment paper.
• Whisk the almond flour, coconut flour, sweetener, baking powder, sea salt together in a medium bowl.
• In a small bowl mix eggs, coconut oil, and vanilla. Add to the dry ingredients and mix thoroughly.
• Add in blueberries.
• Drop by large spoonfuls about 3 inches apart on to parchment lined baking pan. Pat the dough into a triangle shapes.
• Bake fro 15- 20 minutes, until golden brown. Remove from pan and cool on wire rack.