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backing & patisserie

Coconut-Blueberry Scones

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Rating: 4.0/5. From 2 votes.
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Simple
Ingredients for 24 Persons
Preparation time:
Required time: 20 Min.
Set-up time: 10 Min.
Cooking time: 15 Min.
Gesamtzeit: 45 Min.
90 g spealt flour
50 ground almonds
80 g Organic Coconut Flour
½ tsp baking powder
2 eggs
80 g natural yoghurt
30 ml water
2 TL Organic Coconut Blossom Sugar
1 pinch salt
2 tbsp Organic Coconut Oil – Premium Quality
60 g blueberries
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


Tip:

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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