Servings: 10-12 scones
Ingredients2 cups All-Purpose Flour
- 2 tbsp Organic Coconut Sugar
- 2 tbsp Laird Superfood Original Creamer
- 2 tsp Baking Soda
- 6 tbsp Cold Butter
- 1 cup Almond Milk, Chilled
- 1-1/2 cups Fresh Blueberries
Step 1: Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
Step 2: Add dry ingredients (flour, sugar, Laird Superfood Original Creamer, baking soda) to a large bowl and whisk to combine.
Step 3: Add in cold butter (in small chunks). Drizzle in cold almond milk , and fold all ingredients together. Be careful not to over mix. Add in blueberries and incorporate into dough.
Step 4: Remove dough from mixing bowl (dough may be sticky), form into a ball, and place on parchment paper. Press dough into a flat disc, and cut into triangles.
Step 5: Refrigerate dough for 15-20 minutes. Place triangles on lined baking sheet and bake for 15-18 minutes. Remove from oven and let cool.