Chocolate Berry Scones

Cheers for tea and a fresh baked scone!

I love baked goods! It’s hard to understand, but some people don’t. Raise your hands if you’re team “baked goods!” No hard feelings if you don’t, we’re all different and I’ll still love ya!

This recipe includes sourdough discard, is gluten free, sugar free and fully yummy!

Recipe:

1¾ cup blanched almond flour

⅔ cup arrowroot flour

1¼ teaspoons baking powder

½ teaspoon powdered vanilla

½ teaspoon sea salt

⅓ cup butter, room temp

½ cup gluten-free sourdough discard,

⅓ cup yogurt

¼ cup Young Living Wolfberries / Goji Berries

½ cup mini chocolate chips

Directions

• In a bowl, combine and whisk together the blanched almond flour, arrowroot flour, baking powder, and salt.

• Add in the butter and use a pastry cutter or fork to work the butter into the dry ingredients until it’s like small pea size crumbs.

• Whisk together the yogurt and starter, and then add to the dry ingredients and stir until combined.

• Place a sheet of parchment paper on a baking sheet and dust with arrowroot flour. Put the dough on top of the parchment, dust hands with arrowroot flour, and press into a circle, about 1½” thick and 8” across.

• Preheat the oven to 375°F. Cut the circle into 8 scones. Bake for about 20 to 25 minutes or until golden brown.

• Serve warm. Enjoy with fresh coconut cream.

• Store in an airtight container in the fridge for up to a week.

• If you don’t have sourdough starter increase flour to 2 cups and yogurt to 1/2 cup.

#glutenfree #sourdough #sourdoughdiscard #wolfberries #gojiberries #scones

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