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These scones are bursting with fresh blueberries in every bite!
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Paleo Blueberry Scones with Blueberry Compote

These scones are bursting with fresh blueberries in every bite!

Course: Appetizer, Breakfast, Dessert
Cuisine: American, French
Author: Maddie Augustin
Ingredients
Scones:
  • 2 cups almond flour
  • 2 large eggs
  • 2 cups blueberries
  • 2 Tbs raw honey
  • 2 Tbs chilled/solid coconut oil
Blueberry Compote:
  • 1 cup blueberries
  • 1/2 tsp stevia
  • 2 Tbs water
Instructions
  1. Preheat oven to 350F
  2. Combine almond flour, eggs and honey
  3. Cut in chilled coconut oil and mix until coconut oil is dispersed and pea-sized
  4. Gently fold in blueberries
  5. Form dough into large square and cut scones into 8  pieces
  6. Place on baking sheet lined with parchment paper and bake for about 20 minutes
  7. While the scones are baking, combine the compote ingredients together in a saucepan over low-medium heat
  8. Stir ingredients together, smashing the blueberries and allow to form a smooth sauce
  9. Drizzle scones with compote - or use as a dip or spread, your choice!