Gluten-Free Blueberry Scones

I'm feeling incredibly accomplished after creating my first successful scone recipe! Free of gluten, refined-sugar, chemicals and guilt. These baked treats are the perfect way to begin a lazy weekend morning. 

Scones feel like one of those very scary kitchen battles that I'm just never sure that I'm up for... I've been procrastinating giving them a No FOMO'ed go at it but now I just feel silly about the whole thing because these goodies are excellent! The texture is tender and moist and no one would ever know they are absent of cream and butter. I've read that those two ingredients are most vital to texture but I'm here to tell you that my clean version goes head to head with it's much caloric dense counterpart.

The flavors are delicate but the fresh blueberries burst with juice and sweetness. Matt ate nearly half of the entire batch when I wasn't looking but I did snag a few for the freezer. Is there anything better than knowing you've got a stock pile of tasty goods in the freezer just waiting for you!? UHM, the answer is no. 

Make them. Love them. Tell me about it! Here's to hoping this just made your Monday a lot better.

Gluten-Free Blueberry Scones

You need:

• 1 cup fine almond flour
• 1 cup gluten free flour (+ 1 tbl for tossing blueberries)
• 1 tablespoon aluminum free baking powder
• ½ teaspoon fine sea salt
• ⅓ cup solid coconut oil or 5 tablespoons cold vegan butter
• 1 large mashed ripe banana 
• 1/2 cup unsweetened apple sauce
• 2 tablespoons maple syrup
• 1 teaspoon pure vanilla extract
• 1 1/4 c fresh blueberries

Get cooking:

1. Preheat oven to 400 degrees. 
2. Line a baking sheet with parchment paper.
3. In a medium mixing bowl: combine the almond and gluten free flours, baking powder and salt. Whisk to combine.
4. Add coconut oil to the dry ingredient bowl. Use a pastry cutter to cut the coconut oil (or vegan butter) into the dry ingredients. (If you don’t have a pastry cutter, use a fork to cut the coconut oil into the flour, or use a knife to cut the butter into tiny pieces and mix it into the dry ingredients.)
5. In a small bowl, mash banana and apple sauce. Measure out mixture- it should get you to one cup. If not, add more applesauce until you reach one cup. 
6. Add the maple and vanilla extract to the banana/apple mix. Stir well.
7. Pour the wet mixture into the flour mixture and stir.
8. In a small bowl, toss the dry blueberries with 1 tbl gluten-free flour. Add the blueberries to the mix and fold gently.
9. Keep mixing until you have thoroughly incorporated the wet and dry ingredients.
10. On a flat, floured surface, turn out your dough. Form it into a circle that is an inch deep all around. Use a pizza cutter or very sharp knife to cut the circle into 8 even slices.
11. Separate slices and place on the baking sheet covered with parchment paper. Bake 15- 17 minutes or until lightly golden brown.
12. Let cool, devour, enjoy.

Stores well on the countertop placed in an airtight container. Also freezes well!