Best Gluten Free Blueberry Scones

It goes without saying that I love cooking! You are all probably well aware of that if you know me personally or follow me here on my blog. I make no secret of my love for cooking and running.

I am not sure I shared this story with all of you yet, but when I first starting dating my now husband, he asked me where he could take me to dinner when he arrived in Hutchinson. I said “my house…I’ll cook.” He said, “No, I really want to take you out. Do you have a favorite restaurant there?” I said, “Yes, my house.”

I love eating healthy food, cooking healthy food, and sharing healthy food. In all honestly, I believe God has given us all a gifts, and I have been told more than once from my friends that cooking is one of my gifts. My motivation to get in the kitchen and whip up some delicious food just makes me happy. Who doesn’t love goodness that comes straight from our own ovens? I can get lost in my kitchen for hours and there is nothing more gratifying than sharing the results with family, friends, (and now readers).

Entertaining friends and family is one of my joys in life, but when it comes to baking, my mom is truly a PRO! She’s always willing and happy to make me a beautiful cheesecake, or a pie, some scones, muffins, cookies or anything sweet. I am a lot like her. I never need and excuse to get in my kitchen. She loves to bake…I love to cook. It’s a beautiful thing.

Easter is in the past, but as I was nibbling on my last gluten free scone today from our brunch, it dawned on me I hadn’t shared my latest baking success with you yet. It’s not too often I do bake, but when I do and the results are this good, I just have to share.

So with not further delay, here is a truly delicious, classic, crumbly blueberry scone recipe made with Bob’s almond flour and coconut flour. I absolutely love a good crumbly scone and I am happy to say, these are not only gluten free, but sugar free too!

Most often when husband and I are out on a coffee date, I choose a scone and trust me, these are just as good as any I have had in any coffee shop! ENJOY my friends!

BEST GLUTEN FREE BLUEBERRY SCONE

INGREDIENTS:

2 cups almond flour
1/3 cup Swerve Sweetener
1/4 cup coconut flour
1 tbsp baking powder
1/4 tsp salt
2 large eggs
1/4 cup heavy whipping cream
1/2 tsp vanilla extract
3/4 cup fresh or frozen blueberries

DIRECTIONS:

Preheat oven to 325F and line a large baking sheet with parchment or a silicone liner.
In a large bowl, whisk together the almond flour, sweetener, coconut flour, baking powder, and salt.
Stir in the eggs, whipping cream and vanilla, and mix until the dough begins to come together. Add the blueberries and carefully work into the dough.
Gather the dough together and turn out onto the prepared baking sheet. Pat into a rough rectangle about 10 by 8 inches.
Use a sharp large knife to cut into 6 squares. Then cut each of those squares diagonally into two triangles. Gently lift the scones and distribute them around the pan.
Bake 20 to 25 minutes, until golden brown and just firm to the touch. Remove and let cool.