Grain-Free Sourdough Blueberry Scones
These grain-free sourdough blueberry scones are absolutely delicious and perfect for those seeking healthier options without feeling deprived. Full of fresh blueberries, a touch of cinnamon, and sweetened with maple sugar, these scones will leave you feeling satisfied without the sugar rush. The addition of grain-free sourdough starter takes these scones to the next level for flavor and gut-health!
Servings: 8 scones
Ingredients
- 100g grain-free sourdough starter cold
- 69g plain yogurt or cashew milk
- 1 tsp vanilla extract
- 1 large egg
- 118g blanched almond flour
- 84g tapioca flour
- 32g coconut flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 78g maple sugar
- 118g cold unsalted butter
- 128g fresh blueberries
Instructions
- Combine starter, milk, vanilla extract, and egg in a small bowl. Whisk well and set in the refrigerator.
- To a large mixing bowl, add the almond flour, tapioca flour, coconut flour, baking powder, baking soda, ,salt, cinnamon, and maple sugar. Whisk to combine and break up any lumps in the maple sugar.
- Add the cold butter and cut it into the flour mixture until you get pea sized pieces throughout.
- Take the bowl with the wet ingredients out of the refrigerator and slowly pour on top of the flour/butter mixture. Gently combine with a rubber spatula until most of the liquid is absorbed.
- Add the fresh blueberries and carefully combine, making sure not to puncture them. Once a dough has formed, place the bowl in the freezer for 15 minutes.
- Press the dough into round on a piece of parchment paper. Then cut it into 8 pieces. Transfer the pieces to a parchment lined baking sheet using a small spatula or cake cutter.
- Place the baking sheet in the freezer for at least 3 hours and then transfer them to freezer bags or bake.
- To bake, preheat your oven to 375 degrees F and bake frozen scones for 20-25 minutes until light golden brown. Serve warm or at room temperature.