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Buttermilk Blueberry pecan Scones

Submitted by: Mary on 09/01/2003
3307 views
2.60 avg rating
176 votes
 
 
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Ingredients

2 C Almond flour
2 t Xantham gum
1 C Splenda
1 1/2 t Baking powder
1/2 t Baking soda
1/4 t Salt

1/4 C Butter minus 1 Tablespoon
2 T Heavy cream
2 T Water
1 t White vinegar
1 Egg
1/2 C Fresh blueberries
1/4 C Chopped pecans

Directions

Preheat oven to 400 degrees F.



In a bowl mix together the almond flour, xantham gum, splenda, baking powder, baking soda, and salt.



In a small bowl combine cream, water, and vinegar.



Cut the butter into the dry ingredients with a pastry knife until mixture resembles coarse meal.



Add the cream mixture and egg, mix just until everything is moistened. Fold in the blueberries and pecans.



Turn dough out onto a surface floured with almond flour. Knead 5 times.



Pat dough into a 1/2 inch thick circle.



Cut 2 inch circles from the dough with a biscuit cutter.



Place circles on a baking sheet lined with parchment paper.



Bake for 6 - 12 minutes, or until golden.

Servings

12

Calories

6

Time to prepare

25 minutes

Difficulty

Easy
 

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