Coconut-Blueberry Scones
| 90 g | spealt flour | 90 g spealt flour, |
| 50 | ground almonds | 50 ground almonds, |
| 80 g | Organic Coconut Flour | 80 g Organic Coconut Flour, |
| ½ tsp | baking powder | ½ tsp baking powder, |
| 2 | eggs | 2 eggs, |
| 80 g | natural yoghurt | 80 g natural yoghurt, |
| 30 ml | water | 30 ml water, |
| 2 TL | Organic Coconut Blossom Sugar | 2 TL Organic Coconut Blossom Sugar, |
| 1 pinch | salt | 1 pinch salt, |
| 2 tbsp | Organic Coconut Oil – Premium Quality | 2 tbsp Organic Coconut Oil – Premium Quality, |
| 60 g | blueberries | 60 g blueberries, |
| mascarpone on the side | mascarpone on the side, | |
1 |
In a bowl mix together ground almonds, coconut flour, baking powder and salt. |
2 |
In a separate bowl beat eggs and coconut blossom sugar until frothy. |
3 |
Melt virgin coconut oil in a water bath and mix thoroughly with yoghurt and water. |
4 |
Nach und nach die Mehlmischung dazugeben. So lange rühren, bis ein glatter Teig entsteht. |
5 |
Carefully add dry ingredients until dough is smooth. |
6 |
Fold in washed blueberries with a spoon. |
7 |
Form dough into little balls, place them on a baking tray and flatten them a bit. Alternatively you could use a greased mini-muffin-form and place the dough in there. |
8 |
Preheat oven to 160°C and bake for about 15 minutes until golden brown. |
9 |
Serve with a bit of mascarpone |
If lavender is in bloom in your garden, just take it and add it to your dough. Before serving sprinkle some over you scones.
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