BlueBerry Sour Cream Scones
I love summer, especially this summer because I’ve been experimenting with different recipes. I’m discovering how to eat to fuel my body and feel good eating mostly plant-based foods. I’ve also cut down on my carbs and have finally dropped some serious weight.
Every once in a while I will throw in salmon or chicken for added protein. Blueberries, strawberries and raspberries are my favorite berries. This is my favorite time of the year to visit the farmer’s market which is filled with home-grown fruits and vegetables! Last weekend was the craft fair. There were so many hand crafted goods for sale it made me dizzy.
Craft shows attract a lot of vendors and it’s an excellent way to collect business cards for different services. I ran across a horticulturist I am going to contact for landscape around my front and back yard, creating an eco-friendly bug and mosquito free environment. My home is my sanctuary and it’s taken a few years, but I’ve turned it into a place of tranquility, a place I can relax.
I promise I will get to the recipe in a minute 😀
Thank you for being patient, let’s get to the scones.
Don’t be afraid to be creative with this recipe. The next time I make it I will use cream cheese or ricotta cheese instead of the sour cream. The honey adds that natural sweet flavor and the coconut and blueberries top it all off with natural sweetness. Add a dab of butter or spread and a hot cup of coffee and you are good to go. Or enjoy as an afternoon snack. The scones are vegetarian, gluten-free and paleo for those counting carbs and calories. To cut down on prep time I measured my ingredients before I began putting it together.
- 2 cups of blueberries
- Zest from one lemon
- 2 eggs (refrigerated)
- 3 tablespoons of honey
- 2 tablespoons of fresh lemon juice
- 3 cups of Almond Flour
- 1 teaspoon of baking soda
- 1/8 teaspoon of Sea salt
- 1/3 cup of sour cream
- 1/3 cup of shredded coconut
Step 1: Preheat oven to 350 degrees. Combine thoroughly the dry ingredients; Almond flour, baking soda, sea salt, shredded coconut and lemon zest.
Step 2: Make a well in the middle of the dry mixture and add eggs, honey, lemon juice, sour cream and combine well until dough is moist.
Step 3: Fold in the blueberries and combine well.
Step 4: Using an ice cream scooper drop dough onto cookie sheet lined with parchment paper. Wet fingers and press down slightly to shape dough.
Step 5: Bake for 25 minutes (if you are using electric stove you may want to check before the 25 minute time frame.)
Cool the scones on a wire rack and try one while it’s hot. One quick note, do not substitute Almond flour with other gluten-free flour, I can’t guarantee it will taste good.
August is going to be a busy month, tomatoes will be available at the farmer’s market along with green beans. Last year I did some canning but not nearly enough to last throughout the winter.
If you enjoy this recipe, please leave comments and let me know how creative you were when you made it.