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Ingredients
  • subheading: Scones:
  • 2 cups gluten free all purpose flour, I used Bob’s Red Mill 1-to-1 Gluten Free Baking Flour*
  • 1 Tbsp baking powder
  • ¼ tsp Himalayan pink salt
  • 1 cup coconut cream, only scoop out the thick part of the cream** Refer to notes below
  • ¾ cup almond milk or any non-dairy thin light milk of choice
  • 1½ tsp vanilla bean extract
  • ½ cup fresh or frozen blueberries
  • 2 Tbsp almond milk, for glaze before baking
  • subheading: Toppings:
  • Chilled coconut cream
  • Fresh raspberry jam or any jam of choice
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