Sugar-Free Blueberry Scones
Sugar-Free Blueberry Scones
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. Click here to see the story on the candida diet
Servings
4
servings
Ingredients
- 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
Directions
- 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.