Easy Gluten Free Blueberry Scones | Gluten Free Blueberry Scones Recipe

Happy National Blueberry Month!! we continue with our Summer recipe series recreating traditional recipes to remove processed and inflammatory ingredients and replacing them with more nutrient-dense good fats, healthy fiber, and Protein. This works to help keep blood sugar stable while we enjoy treats. Homemade baked items with lower sugar leave room for organic berries providing more antioxidants and natural sweetness.

Gluten-Free Blueberry Scones.
1 1/2 Cups Sprouted Rolled Oats (One Degree preferred brand)
Blend in a Food Processor to make flour
1/4 Cup Coconut Flour
2 Tablespoons Raw Coconut Sugar
1 1/2 teaspoon Baking Powder
1/4 teaspoon sea salt
Toss All Together in a medium mixing bowl with a fork
add in
2 Tablespoons Avocado Oil or Coconut Oil
1/2 Cup Pure Almond Milk (Preferred Brand is MALK simple Clean ingredients)
1 Tablespoon Ground Flaxseed
Milk all together until well mixed
Shape half the dough into a circle about 8" in diameter on Parchment paper
use wax paper for the other half and press into the same size circle
add 1/2 to 3/4 cup of Organic Blueberries evenly over the top (optional add 1/4 cup broken walnuts with Ceylon cinnamon) top with the other half and press together using the wax paper until some blueberries show through.
Cut the circle into 8 pieces and place in the Oven on a sheet pan lined with parchment paper
Topping
2 Tablespoons Raw Cashew Butter
1 teaspoon Organic Raw Honey
3 - 4 Tablespoons Pure Almond Milk
Preheated Oven to 400 degrees
12 - 15 minutes take out let cool then drizzle the topping over the Scones.
Call a Friend for Tea and enjoy some wonderful China!!

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