Blueberry Scones

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Recipe highlights

Serving: 24

Calories: 135 kcal

Net Carbs: 16 g

Ingredients

1 ¾ cups gluten-free all-purpose flour substitute

½ cup of sugar

2 tsp baking powder

½ tsp salt

½ tsp xanthan gum (optional)

¼ tsp nutmeg (optional)

¾ cup non-dairy margarine (or allowable fat substitute), cold and cut into pieces

¾ cup blueberries, fresh

1 Tbsp egg replacer mixed with ¼ cup water

2 tsp real or imitation vanilla extract

½ cup Neocate Splash, Tropical Fruit

Instructions

Preheat the oven to 400°F.

Line baking sheet with parchment.

Whisk together the flour substitute, sugar, baking powder, salt, and xanthan gum and nutmeg, if using.

Work in the cold margarine till the mixture is crumbly with a pastry cutter or fork.

Stir in the blueberries.

Whisk together the Splash Tropical Fruit, egg substitute, and vanilla till frothy.

Add to the dry ingredients, stirring till well blended.The dough should be cohesive and very sticky.

Drop dough by using rounded tablespoons onto the baking sheet.

Let the scones rest for 15 minutes.

Bake for 15 to 20 minutes, until golden brown.

Remove from the oven and let rest for 5 minutes or so before serving.

Nutritional information

Nutritional per serving

Calories

135 kcal

Protein

1.0 g

Carbohydrates

16 g

Fat

7.5 g

Note and allergens information

Consult your healthcare professional to determine if this recipe, ingredients, and consistency are appropriate for your child. Nutritional values are approximate and will vary based on quantities and substitutes.

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