Blueberry Almond Scones (Dairy-Free & Gluten-Free)
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When continuing to breastfeed my daughter meant I would have to go dairy-free, I found myself desperate for foods that wouldn’t trigger reactions in my baby but still satisfied my sweet tooth.
Of course, having type 1 diabetes on top of my dairy-free requirement made finding delicious treats that much more difficult!
Eventually I stumbled upon a recipe that satisfied my requirements, but it called for lemon juice. This was a problem, primarily because I don’t generally love lemon-y desserts, but also because I didn’t have any!
So I went with it and gave the recipe my own twist! Instead of lemon juice, I subbed reduced sugar vanilla almond milk and omitted the lemon zest it also called for.
These were so good! I like to make them in advance and freeze them for during the week.
These taste great with butter (I used the fake Earth Balance butter, of course) or a little blueberry jam–but I generally try to steer away from extra sugar. They’re also fantastic just by themselves!
The finished product is a little softer than a scone, to be honest, but they had a similar crumbly texture. Not quite a biscuit, not quite a scone–somewhere in between.
I like to make these small so I can have a couple if I really want, and so they last longer. If you divide the batter into 8 scones, they’re only about 9g carb a piece!
Blueberry Almond Scones (Gluten-Free & Dairy-Free )
These delicious blueberry almond scones are Paleo friendly! Baked with fresh blueberries, almond flour, and almond milk, these treats are gluten-free and dairy-free!
- 2 1/4 cup almond flour
- 1 pinch sea salt
- 1 tsp baking soda
- 2 eggs ((whisked))
- 2 tbsp honey
- 2 tbsp almond milk ((I like reduced sugar vanilla!))
- 3/4 cup fresh blueberries
Preheat your oven to 325 degrees F
Add the almond flour, baking soda, and salt; stir to combine.
Gently fold in blueberries.
Create a well in the center of your dry ingredients and add the remaining ingredients; stir to combine.
Using a spoon, drop scones onto a baking sheet lined with parchment. Gently flatten the tops of your scones using a small square of parchment or your hands until scones are roughly 1″ thick.
Bake for 18-20 minutes or until tops are golden.
Total Carb: 9g Sugar: 6g Total Fat: 7g Total Protein: 4g
(estimate based off of nutrition calculator from MyFitnessPal)
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