Blueberry Earl Grey Scones
Serves 6-8 people
- 2 ½ cups almond flour
- 1/3 cup stevia/erythritol/Swerve
- 2 ½ tsp baking powder
- ½ tsp xanthan gum
- ½ tsp cinnamon
- 1 tsp ground earl grey tea (1 teabag)
- ½ tsp salt
- 1 stick of butter (extra cold! Throw in freezer for at least 30 minutes prior)
- ½ cup of unsweetened almond milk
- 1 tsp vanilla
- Zest of 1 orange
- 1 cup frozen blueberries
- 1 cup powdered Swerve
- 2 tsp earl grey tea (2 bags)
- 1 Tbsp unsweetened almond milk
- 1/8 tsp orange extract
- Pinch of salt
- Preheat oven to 400 degrees. Line baking sheet with parchment paper and set aside.
- Sift flour, sweetener, baking powder, xanthan gum, cinnamon, earl grey tea, and salt into large bowl. If you don’t have a sift, use whisk and combine. Use a grater and grate in the cold butter into the mixture (if you don’t have a grater like I somehow don’t, just cut into very small cubes). Use whisk like a potato masher to cut the butter into the flour until butter is pea sized.
- In measuring cup, combine milk, eggs, vanilla, and orange zest and whisk. Pour evenly over flour mixture and using a rubber spatula, mix until combined. Do not overmix. Gently fold in the blueberries.
- This will produce a VERY wet dough, don’t worry. Transfer the dough onto the sheet pan and form into a round disk.
- Bake in oven for 20 minutes until the top starts getting golden brown.
- While scones are baking, combine the glaze ingredients into bowl and combine. I added salt because the glaze is extra sweet. You can leave it out if you’d like. Thicker glaze add more sweetener, for thinner glaze add more milk.
- After 20 minutes, take out and using a pizza cutter or knife, cut the disk into 8 triangle shaped scones. Pull apart the scones to give some room between the pieces. Throw back into the oven and bake for another 5-10 minutes.
- Drizzle glaze on scones while hot. Serve and enjoy!