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    Gluten Free Wild Blueberry Orange Scones grain free, gluten free and paleo blueberry orange scones are the perfect breakfast treat!

    Serves 8


    • 1 cup almond flower

    • 1 cup cashew flower

    • 1 cup coconut flower

    • 2 teaspoon baking powder

    • pinch of salt

    • 1 tablespoon hard/cold coconut oil

    • 1/4 Cup Coconut Sugar (or substitute with organic cane sugar)

    • zest of 1 orange

    • 1 1/2 cup almond milk (or substitute with whole milk)

    • 1/2 cup blueberries


    1. Preheat oven to 400 degrees and line a baking sheet with parchment paper or silpat.

    2. Combine the flours, baking powder and salt in a large bowl and mix together.

    3. Cut in the hard coconut oil with a fork or your finger tips, working it into the flours until it’s evenly dispersed and the mixture is crumbly.

    4. Add the sugar and orange zest and mix with a fork.

    5. Add the milk and combine with a spatula.

    6. Fold in the blueberries until dispersed throughout the dough.

    7. Transfer the dough out onto the baking sheet and form into a circle with your hands. Dough should be about 10-12 inches wide and about 1 inch thick.

    8. Sprinkle the top with organic cane sugar and gently press into the dough with your hands. (optional)

    9. Slice through the dough completely to form 8 even segments and bake for 18-22 minutes until the edges are crispy and starting to brown.

    10. Remove from the oven and let cool for 10 minutes on the baking sheet.

    11. With a spatula or knife, pull the segments apart and serve.

    12. Keep stored in an air tight container.


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