Blueberry Scones with Lemon Curd
Blueberry Scones with Lemon Curd
  • prep: 0 hr
  • cook: 0 hr
  • total: 0 hr
Print Save
  • servings:
  • Summary

    This recipe calls for 16 tablespoons of butter, but only 10 tablespoons will be used. The butter is frozen and grated. To keep the butter extra cold, only half of the stick of butter is grated so that the warmth from your hands doesn’t warm the butter being grated. You can store the remaining butter in the refrigerator for later use. It's important to work quickly as you make the dough so it stays very cold. [Serve with Lemon Curd|https://deliciouslyorganic.net/grain-free-gluten-free-coconut-cake-recipe-lemon-curd-strawberries-cream/]. Adapted from Cook’s Illustrated

    Ingredients

    • 16 tablespoons unsalted butter (2 sticks, frozen)
    • 1/4 cup whole milk
    • 1/4 cup sour cream
    • 2 cups almond flour
    • 1/4 cup coconut flour
    • 1/2 cup coconut sugar, divided
    • 2 teaspoons baking powder
    • 1/4 teaspoon baking soda
    • 1/2 teaspoon Celtic sea salt
    • 1 1/4 teaspoons unflavored gelatin
    • 1 1/2 cups frozen blueberries (not thawed)

    Instructions

    Click Here For Step-By-Step Instructions

    Video

    Tags

    Nutrition

    Nutritional Info
    No nutrition facts currently available for this recipe

    OTHER RECIPES YOU MAY LIKE