Ingredients:
- 1 egg
- 1/4 cup of sugar
- 1/4 cup of coconut milk
- 1 1/2 cups of almond flour
- 2 tablespoons of arrowroot powder
- 1 teaspoon of vanilla
- 6 ounces of blueberries (preferably organic)
- 1/2 cup of shredded coconut
- 1 teaspoon of baking powder
- 1 teaspoon of coarse sugar (use for top of scones – optional)
Directions:
- Preheat oven to 350 degrees. Line a 9-inch round baking pan with parchment paper all the way to the sides of the baking pan. Set aside.
- In a large bowl, mix the egg, sugar and coconut milk. Beat the mixtures with a hand mixer until combined. Add the remainder of the ingredients except the blueberries and then mix. Add the blueberries and gently incorporate them with your hands into the batter.
- Next, put the batter into the baking pan and press down on it until it covers the pan. Sprinkle the coarse sugar over the top (optional). Bake for 35-40 minutes.
- Let sit for 15 minutes. Cut scones into eight pieces and enjoy this delicious snack!
