Blueberry Cheesecake Scones

by Carrie Brown (enjoy more recipes and amazing cook books by Carrie)

1. Place almond flour, baking powder, baking soda, xanthan gum, salt, xylitol and cold butter into a food processor and pulse just until it resembles breadcrumbs. Do not over process!
2. Turn into a mixing bowl and add the egg, sour cream, lemon zest, and blueberries and mix just enough to form a rough, soft dough. Be gentle so you don’t smash the blueberries.
3. Turn onto a board (use almond flour to dust if sticky) and knead about 5 times until the dough is all together. Be very gentle. The dough will be very shaggy.
4. Flatten the dough lightly with your hand until it is a 1 1/2 inch thick.
5. Use a round 2 1/2 inch metal cutter to cut into thick circles.
6. Very gently push the dough out of the cutter and place scones on a baking sheet.
7. Brush with beaten egg.
8. Bake in the center of the oven at 325 F for 20 – 22 minutes until golden brown

Optional: To serve as pictured, refer to Carrie Brown’s recipe for SANE Lemon Curd