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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
Preheat oven to 350F
Combine almond flour, eggs and honey
Cut in chilled coconut oil and mix until coconut oil is dispersed and pea-sized
Gently fold in blueberries
Form dough into large square and cut scones into 8 pieces
Place on baking sheet lined with parchment paper and bake for about 20 minutes
While the scones are baking, combine the compote ingredients together in a saucepan over low-medium heat
Stir ingredients together, smashing the blueberries and allow to form a smooth sauce
Drizzle scones with compote - or use as a dip or spread, your choice!