Gluten-free, dairy-free, nut-free, paleo With Mother's Day coming up this weekend it's a great time to treat your Mama with these blueberry scones and a cup of tea. Or if you're a Mama, maybe print off this recipe and casually leave it on the counter as a subtle hint of something you'd like to see on your breakfast in bed tray ;) These scones are the perfect treat for anyone that is dealing with food sensitivities because they are dairy-free, gluten-free, and nut-free. And while they do have eggs, you can easily substitute with duck eggs. Since I'm sensitive to chicken eggs, I always substitute with duck eggs and it works like a charm. Plus it means no nasty eczema breakouts for me! Ingredients
Method - Preheat oven to 350° - In a medium mixing bowl mix together flour, baking soda and salt - In another mixing bowl, combine butter, honey, vanilla and eggs. Mix with a hand mixer until smooth and creamy - Add the wet mixture to the dry and stir to combine - Stir in blueberries - Pour into a 9" round baking pan - Bake for 30-45 min, until a tooth pick comes out clean
1 Comment
Stephanie
5/11/2018 10:32:11 pm
Sarah, what is the best substitute for cassava flour?
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