Designed with the candida diet in mind, these bite-sized blueberry scones are a perfect way to indulge a craving for sweet breakfast treats without risking your health. Made with coconut flour, stevia, and just enough blueberry, these sugar-free, gluten-free scones are sure to put a smile on your face.
- 1/2 Cup coconut flour
- 1/4 Teaspoon baking soda
- 1/4 Teaspoon salt
- 1/4 Teaspoon cinnamon
- 4 eggs
- 1/4 Cup coconut milk
- 1/4 Cup salted butter, melted
- 1 Tablespoon unsweetened plain Greek yogurt
- 1/2 Teaspoon vanilla extract
- 1/2 Teaspoon liquid stevia
- 1 egg white
- 1/2 Cup blueberries, preferably organic, quartered if large
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
In a large bowl, mix together the coconut flour, baking soda, salt, and cinnamon.
In a medium-sized bowl, whisk together the eggs. Add the coconut milk, butter, Greek yogurt, vanilla extract, and liquid stevia.
In another bowl, whisk the egg white to a frothy consistency. (The egg white should be mostly foam and have hardly any liquid at the bottom of the bowl.) Set aside.
Add the wet ingredients to the dry ingredients and stir until it forms a thick, sticky, slightly wet dough.
Fold the blueberries into the batter until the berries are distributed more or less evenly throughout. Scoop the beaten egg white into the large bowl. Using a spatula, fold the egg gently into the dough.
Scoop 2 heaping tablespoons per scone onto the baking sheet. Bake for 26 minutes, then rotating the baking sheet halfway through to ensure even cooking.