Baking With Ethan

My oldest son, Ethan loves to cook with me and its become one of my favorite things to do with him as well. Its so fun watching him crack an egg or stir really thick ingredients, his future wife will thank me one day I am sure of it. Today we decided to go to the store and get some fresh blueberries and make some sugar free scones. I based the recipe on one by Ginger Lemon Girl. I changed it up a bit to make it better suit my diet.

Sweet Vanilla Blueberry Scones

Originally created by: Carrie @ Ginger Lemon Girl

(I changed her original a bit)

Dry Ingredients
3 cups almond flour (Bobs Red Mill)
¾ cup cornstarch (or arrowroot powder)
1 ½ teaspoons baking powder
¼ teaspoon salt
¼ cup Splenda
1/3 cup Coconut Oil

Wet Ingredients
1 egg, slightly whisked
2/3 cup almond milk
1 cup fresh blueberries
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees. Line a 9” cake pan with parchment paper and spritz with non-stick cooking spray. Set parchment lined pan aside. 

In a large bowl whisk together almond flour, cornstarch, salt, baking powder, and Splenda. Using a fork and knife or a pastry cutter, cut coconut oil evenly into the flour mixture until it resembles small peas. Set aside.

 In a small bowl mix together the whisked egg, almond milk, and vanilla extract. Mix wet ingredients with dry ingredients until thoroughly incorporated. 

Lastly add blueberries and mix. Batter will be thick. Pour batter into the parchment lined cake pan and smooth with a spatula. 

Bake for 25-30 minutes until edges of the round scone are golden brown and a toothpick inserted in the middle comes out mostly clean with few crumbs .When scone is done, remove from oven and set aside to cool for several minutes. Cut into triangular scones. Serve :)

Ginger Lemon Girls' recipe was great but not as low carb or sugar free as I wanted so I just altered it a bit. They turned out so good, Ethan even liked them and he is a tough critic, I didn't do a glaze on top but they would be so amazing with a vanilla one or even a lemon glaze..YUM!