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backing & patisserie

Coconut-Blueberry Scones

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Rating: 4.1/5. From 4 votes.
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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

In a bowl mix together ground almonds, coconut flour, baking powder and salt.


In a separate bowl beat eggs and coconut blossom sugar until frothy.


Melt virgin coconut oil in a water bath and mix thoroughly with yoghurt and water.


Nach und nach die Mehlmischung dazugeben. So lange rühren, bis ein glatter Teig entsteht.


Carefully add dry ingredients until dough is smooth.


Fold in washed blueberries with a spoon.


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.


Preheat oven to 160°C and bake for about 15 minutes until golden brown.


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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