Blueberry Scones

1 ¾ cup | 220g gluten free all purpose flour blend

1 ¼ teaspoon xanthan gum OR 1 teaspoon psyllium husk use only if your flour blend does not already contain any xanthan), see notes

¼ cup | 50 g coconut sugar (can sub with cane sugar)

1 tablespoon baking powder

¼ teaspoon salt

¼ cup | 55 g coconut oil (creamy and somewhat solid - not melted or in a liquid state)

1 cup 170 g fresh blueberries

1 cup | 225 g coconut milk, full fat & from a can

course turbinado or cane sugar, optional for sprinkling on top of the scones

subheading: MAPLE GLAZE:

½ cup | 56g sifted powdered sugar

1 to 2 tablespoons | 15 to 30 ml maple syrup

Note: Ingredients may have been altered from the original.

Directions at asaucykitchen.com

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