This blueberry scone recipe is delightful, keto and refined sugar free. Be sure to serve with a warm glass of milk.

Ingredients

• 2 cups almond flour
• 1/4 cup shredded non sweetened coconut
• 3 tbsp maple syrup (Red Mill Maple Syrup)
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3 tbsp melted coconut oil
• 1 tbsp sugar free Vanilla Almond Milk
• 1 large egg
• 1 tsp Vanilla extract
• 1/2 cup blueberries

Bake at 350 for 20 minutes or until light brown. Make sure to cool completely before removing so mixture can firm up!

You will have such a fantastic day of baking! Be sure to include our maple syrup from Millbrook, Ontario.