Ingredients:
- 2 cups gluten-free all-purpose flour
- 1/3 cup coconut sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup coconut oil solid state
- 1/2 cup unsweetened almond milk or any plant-based milk
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries or frozen, thawed
Instructions:
Warm your oven up to 400F 200C and put parchment paper on a baking sheet
Whisk the coconut sugar, baking powder, salt, and gluten-free flour together in a large bowl
Blend the coconut oil into the dry ingredients
You can use your fingers or a pastry cutter to cut the coconut oil into the flour mixture until it looks like big crumbs
This will make a dough
Add the vanilla extract and almond milk and mix well
Add the blueberries slowly and carefully, mixing them into the dough until they are spread out evenly
Place the dough on a lightly floured surface and roll it out into a circle that is about an inch thick
Cut the dough into 8 equal wedges with a knife or a bench scraper
Carefully place the wedges on the baking sheet that has been prepared, leaving some space between each scone
After the oven is hot, bake the scones for 15 to 18 minutes, or until the tops are lightly golden
Take the scones out of the oven and let them cool for a few minutes on the baking sheet
Then, move them to a wire rack to cool completely
Serve and have fun
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