Ingredients
Scale
- 2 cups einkorn flour
- 1/3 cup coconut sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp Himalayan salt
- 1 stick frozen butter
- ½ cup blueberries, I used frozen
- ½ cup sour cream
- 1 egg
coconut lemon glaze (optional)
- ¼ cup coconut butter
- juice of one lemon
Instructions
- Preheat oven to 350degrees
- In a medium bowl combine flour, sugar, baking powder, soda and salt
- Grate butter into flour mixture with a cheese grater
- Warning: your butter will look like yummy grated Parmesan cheese and may take self-control not to eat
- Mix dry ingredient bowl until combined
- In a small bowl, whisk sour cream and egg then add to dry bowl and mix until dough is formed, takes a few minutes and a strong grip to collect all the flour
- On a flat surface lightly floured, pat down dough into an 8 inch circle about ½ inch thick is formed
- Add a sprinkle of coconut sugar on top if desired
- Cut dough into triangles and add to a baking sheet preferably covered with parchment paper (always look for unbleached)
- Bake for 20 minutes until warm and golden
- If adding the lemon glaze-add coconut butter and lemon juice to a food processor and mix until a frosting consistency forms
Notes
Scone recipe adapted by USA Weekend