|Blueberry scones with butter|
2 1/2 cups almond flour
1/2 tsp salt
1/4 cup honey
1/3 cup melted butter
1/2 cup frozen blueberries
Preheat oven to 350˚F. Beat eggs with honey and butter, mixing well. Add almond flour and salt. Mix all together until it forms a sticky, but even consistency batter. Fold in blueberries. Press scones into discs and place on a greased cookie sheet. Bake for 20 minutes. Let cool.
*Freezing the berries prevents your scones from turning blue. If you want a blueberry taste throughout your scone, and don't mind blue scones, use fresh berries.
*Scones are traditionally in triangles. Feel free to press them into triangles if you'd like. I personally don't care, so discs work for me. Just make sure they're about as thick as an iPhone (1") so they cook thoroughly. Too thick and they'll undercook in the middle and on the bottom. Too thin, and they'll burn and be too crisp.
*Folding is using a rubber scraper to fold the batter from the bottom to the top. You do this over mixing to prevent the blueberries from juicing out and turning everything blue. It's a softer way of mixing.
*I personally prefer to use parchment paper instead of grease. It's quick, easy, and they come off nicely. You can buy parchment paper for cheap at the local grocery store. I'd highly suggest it.