Some carb-o-holics are drawn to candy and ice cream… me on the other hand… I’m drawn to baked goods; cookies, cake, muffins, etc…especially baked goods that contain fruit.
So, needless to say I’m always on the lookout for recipes that are my choice in comfort food – like this one…
I stumbled across this recipe on the internet and tweaked the ingredients to make if sugar free. My entire family (myself included) enjoyed eating it and I will definitely make it again!
I used Swerve – all natural sugar substitute for this recipe, but you can use the sugar substitute of your choice. I recommend one that’s natural over an artificial sweetener.
To purchase Swerve All Natural Sugar Substitute click here.
Here’s a picture of the procedure (for my visual Sugar Free Goddesses):
- Preheat oven to 350F. Line a 9 inch round baking pan with unbleached parchment paper all the way up to the sides of the baking pan, just like in the picture above then set aside.
- In a mixing bowl, add the egg, sugar substitute and coconut oil. With a hand mixer beat until combined. Add the remainder of the ingredients except the blueberries and mix through. Add the blueberries and gently with your hands incorporate them into the batter.
- Press the batter into the prepared baking pan and sprinkle some sugar substitute over the top. Bake for 35-40 minutes.
- Let the scones cool for at least 15 minutes then cut into 8 scones.