Good thing these sour cream and blueberry scones are healthy because they are completely addicting! Made with almond flour, they have a perfect texture, less carbs and sugar than traditional scones and lots of nutrients to power your brain.
- 1 ½ cups almond flour
- ½ cup arrowroot powder
- 2 Tbsp coconut flour roll frozen blueberries in it before adding to the dry ingredients
- 1 tsp baking powder
- 1 Tbsp psyllium
- ¼ tsp salt
- 4 Tbsp ½ stick melted butter
- ½ cup sour cream
- 3 Tbsp honey
- ½ tsp vanilla
- ½ cup frozen blueberries
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Add all of the dry ingredients except the coconut flour to a large bowl and whisk until well combined. In a separate bowl, add the melted butter and remaining wet ingredients and whisk until smooth.
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Put the frozen blueberries in a large bowl with the coconut flour and mix until all of the blueberries are coated with coconut flour. Add the blueberries and any coconut flour remaining in the bowl to the dry ingredients and mix gently.
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Carefully mix the wet ingredients into the dry using a spoon. Once the dough is mixed, turn it out onto a clean countertop or piece of wax paper. Shape the dough into a wheel about 1 inch thick before using a sharp knife to cut into 8 wedge-shaped sections.
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Arrange the dough wedges on a large baking sheet lined with parchment paper.
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Bake at 350 degrees Fahrenheit for 20 minutes (this is for high altitude. See notes for sea level instructions).
I developed this recipe where I live at 6,500 ft elevation, which is considered "high altitude". Please refer to the instructions below to make adjustments for the elevation of your location.
- High Altitude: bake at 350 Fahrenheit (180 Celsius) for 20 minutes.
- Sea Level: bake at 325 (160 Celsius) for 15 minutes
- Increase the bake time and/or temp as elevation increases.