Blueberry Scones (Grain-Free and Sugar-Free)

Before I switched the way I ate I used to have an incredible sweet tooth. There wasn’t a day that went by that I didn’t have some kind of sugar. And then as my body became more and more toxic I craved more and more sugar. It was a horrible path to go down. I remember having daily fights with my mind to say no to eating foods I knew weren’t nourishing. It was completely willpower vs cravings and whichever one was stronger that day or with that certain food would win. That’s not a good mindset to be in or way to live! Now that I have made changes in the foods I put in my mouth and have cleansed my body of some of it’s major toxins, I have now completely switched what I crave and what tastes good to me. I no longer battle with my mind with sugar cravings. This process took time, so stick with it if you are still in the thick of it! I will tell you, even though it seems like I now follow a lot of “rules” or “do’s and don’ts” I can honestly say from the bottom of my heart that I have a lot of freedom in the way I eat now! Mental freedom and even physical freedom from many of the health challenges that I used to struggle with on a daily basis. 

This recipe inspired my story above because it’s actually created from an old Starbuck’s treat I used to love. I remember many times going into Starbuck’s to get coffee. I would always get an Iced Americano and then put a splash of heavy cream in it with English Toffee Stevia. (I just felt like including the detail of what I would drink) As I would go up to order I seriously felt the pastry cabinet talk to me… “Buy me, Eat me”. It was that deep of a craving. And almost every time I would ignore the craving and just get the coffee. But if I got a treat I would always get their blueberry scone! That’s where this recipe comes from, a recreated Starbuck’s blueberry scone. But what is so different from a regular blueberry scone and my recipe is that mine are free of gluten (all grains!) and sugar. The only sweetener in these is some stevia. It is completely Cellular Healing Diet approved! 

I tested this recipe a few times and the only downfall is that they are a little crumbly. I mixed up the recipe so they were less crumbly, and the taste wasn’t nearly as good. So, I went back to the first recipe. To prevent them from crumbling, store them in the fridge. I actually think that these taste even better chilled. I wanted to warn you about the crumbles (no gluten to hold them together) but because they have such a buttery and sweet taste I didn’t think you’d mind too much. 

 

Ingredients

1 stick of butter, softened, but still cooler than room temp

1 1/4 teaspoon Stevita stevia

1 teaspoon almond extract

1 teaspoon vanilla extract

1/2 teaspoon salt

2 cups almond flour

2 Tablespoons coconut flour

1 cup frozen blueberries

 

Directions

• Preheat the oven to 350 degrees and line a cookie sheet with parchment paper
• You want your butter to be soft, but almost room temperature. A more traditional scone or biscuit uses cold butter, but this recipe works better with softer butter. You want it soft enough to cream, but not so soft it’s almost melted. It still needs a little chill to it. 
• In a medium bowl cream the butter with the stevia, almond extract, vanilla extract and salt with an electric hand mixer
• Add in the almond flour and coconut flour and continue to mix with the hand mixer on low for about  45 seconds or until the scones start to form one big ball of dough and start to stick to the inside of the beaters. When you first start mixing they will be little crumbles
• Add the frozen blueberries to the batter and lightly mix in with a spatula. Let the blueberries sit in the dough for 15 minutes so they start to thaw
• Use your hands (spatula if you want, but hands are the best) to finish mixing in the blueberries to the batter. Don’t over work this dough because you don’t want to break the blueberries apart
• Take your dough and lay it in the middle of the parchment paper. You can remove the parchment paper from the cookie sheet for this step. The scones are hard to move so I wanted to make sure the parchment was pre-measured for the cookie sheet
• Using your hands, start to press the scones into the shape of a pizza. It will be about 1/3 inch thick (see picture below)
• You are going to cut the scones using a knife exactly like you are cutting a pizza. You want the triangle shapes
• Very carefully, because the scones are fragile, use a pancake flipper to move each slice on the parchment paper to cook them. You want them evenly spaced. The scones don’t expand much during baking so the corners can be close to each other
• Before you put them in the oven, go around each scone  with your fingers and make sure it is shaped well and no pieces are lose from the moving process
• Bake in the oven for 15-17 minutes, until the edges are golden brown
• Eat when cool, store in the refrigerator in an airtight container

Enjoy!