Coconut Flour Scones (Or Blobs) - cooking recipe

Ingredients

2 eggs
1 1/2 cups egg whites
1/2 cup applesauce
1/2 cup honey
1/2 teaspoon salt
2/3 cup coconut flour
1/2 teaspoon baking powder
1 cup blueberries (or finely chopped fruit of your choice, could also use chocolate chips!)
1 1/2 teaspoons cinnamon (optional, if you prefer a bit of spice, I make it both ways)

Preparation

Preheat oven to 400.
With an electric mixer, beat together eggs, egg whites, applesauce, honey, and salt.
In a separate bowl, sift coconut flour and baking powder together (include the cinnamon at this time if you are using it), mix and add to first mixture.
Beat thoroughly until batter runs smooth with no lumps. It'll be unsettlingly runny. You'll be convinced you've either done something wrong or I've totally messed up on my liquid measurements. Have faith, it'll be okay!
By hand, mix in the berries/fruit/chocolate chips.
Spoon the distressingly runny batter onto a nonstick (or lightly greased) cookie sheet, making blobs about three inches across. Don't worry, they'll puff up quite nicely! Leave room for them to expand and spread out, about two inches between them to be safe. Yes, I know they look flat. It's okay, honest.
Place in oven and bake for 8-14 minutes. I know ovens vary so keep an eye on them. When they are lightly browned around the edges, remove them from the oven and let them cool for a few minutes before attempting to move them onto a cooling rack. Use a very flat spatula to take them off the sheet, but do so slowly, they crumble easily when warm.
Enjoy!