Soft, buttery low-carb blueberry scones made with almond flour and no sugar.

Scale

2 cups almond flour

1 tbsp coconut flour

2 tsp baking powder

1/4 tsp salt

1/4 cup butter

2 eggs

1/3 cup erythritol

1/2 tsp vanilla

1/2 cup blueberries

3 tbsp almond milk

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1. Preheat oven to 180°C and prepare tray.

2. Mix dry ingredients in a bowl.

3. Add wet ingredients and form dough.

4. Fold in blueberries gently.

5. Shape into circle and cut wedges.

6. Bake for 18–22 minutes.

7. Cool before serving.

Do not overmix dough.

Use fresh blueberries if possible.

Let cool before slicing.

Add lemon zest for flavor boost.