Buttermilk Blueberry Scones Recipe

Buttermilk Blueberry Scones Recipe

Ingredients:

2 c of soyflour or almond-meal
1/4 c of artificial sweetener (Splenda)
1/2 teaspoon of baking-soda
1/4 c of butter
1 egg (large)
2 Tbsps of water
1/4 c of chopped pecans
1/2 c of blueberries (fresh)
1 teaspoon of vinegar (white)
2 Tbsps of thick cream
1/4 teaspoon of salt
1 & 1/2 teaspoon of baking-powder
2 teaspoons of xantham-gum

Instructions:

Prepare the oven. Heat it to 400 degrees F.

Mix almond-meal, xantham-gum, salt, artificial sweetener, baking powder & soda together in bowl. In small mixing bowl, you combine vinegar, water & cream-of-tartar.

Cut butter carefully into dry components using a pastry-knife ’til mixture will resemble a coarse-meal. Add vinegar mixture & egg mix & blend ’til well incorporated. Fold blueberries in & pecans as well.

You turn dough onto floured working surface dust w/ almond-meal. Knead it 4 to 5 times. You pat it into 1/2-inch by 13 mm-thick circle. You cut small circles using a cookie cutter.

Place these circles in greased bake sheet then bake them for 6 to 12 mins or ’til golden.

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