Blueberry & Rosemary SCD Scones

I dare you to come up with a better flavor combo. You can’t! I knew it.

I feel like these scones perfectly transition you from winter to spring. Look, I’ll put rosemary on just about anything but it does feel like more of a hearty fall/winter herb. Pairing it with blueberries gives it a lighter taste and is my favorite thing ever! The best part about gluten free baking is that my husband won’t touch it so I have these all to myself and they get gone pretty quick. It’s a one bowl recipe and super fast to make. Great for a quick baking project that you don’t want to put too much effort into, ya feel me?

Ingredients

1 Cup Almond Flour
1/2 Cup Coconut Flour
1 Tbsp Ghee or Grass-fed Butter
1 Egg
3/4 Cup Blueberries
1/2 Cup Greek Yogurt
2 Tbsp Honey
2 Tbsp Fresh Rosemary or 3 Tbsp Dried Rosemary
1 tsp Baking Soda
2 tsp Vanilla Extract
1/2 tsp Salt

Recipe

Preheat oven to 350 degrees.

In a large bowl mix together all wet ingredients with a hand mixer or whisk.

*If on the specific carbohydrate diet, place SCD yogurt in a cheese cloth and hang in refrigerator overnight to drip so you’ll have greek yogurt.*

Add in dry ingredients except blueberries and mix to combine until dough has formed. Then, gently fold in blueberries until evenly combined.

Line a baking sheet with parchment paper and spoon out 6 even scones, equal distance apart. Bake for 25-30 minutes until the tops start to get golden brown.

Take out and let cool for 5 minutes. Eat for breakfast or dessert. Or both. Up to you.