2 cups almond flour
1/4 cup coconut flour
1 Tbsp. tapioca flour (optional)
1 Tbsp. baking powder
1/4 tsp. salt
2 large eggs
1/4 cup heavy whipping cream
1/2 tsp. vanilla extract
1 cup blueberries (fresh or frozen)
Sweetener of your choice (I use THM super sweet)
Preheat oven to 325F
Line baking sheet with parchment paper
In bowl whisk together the almond flour, sweetener, coconut flour, baking powder and salt.
Add the eggs, whipping cream and vanilla. Stir with a fork until the dough begins to come together. Add blueberries and gently work into the dough.
Turn dough out onto prepared baking sheet. Pat into a rectangle (10 x 8 inches) or a circle.
Use a sharp knife and cut into pieces (square for rectangle piece or pie pieces for circle)
Bake for approximately 15 minutes depending on thickness. When done scones should be lightly browned.
Top with sugar free icing or serve with sugar free jam.
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