Sunday, June 25, 2017

Almond Flour Blueberry Lemon Scones - Grain Free


These are a treat any time of the day, but I love starting the day with a fresh scone.  I am learning that when baking with almond flour, things are best eaten fresh - right out of the oven.  These are literally bursting with lemon and blueberry.  The texture is a little different, but the flavor is unmistakably summer at its best!  Enjoy.


Almond Flour Blueberry Lemon Scones
adapted from The Nourishing Home

2 3/4 c. almond flour
1/2 t. baking soda
1/4 t. sea salt or pink Himalayan salt
2 T. cold unsalted butter
2 eggs
2 T. full fat coconut milk
1 T.. lemon zest
2 t. fresh lemon juice
1 T. raw clover honey
1/3 c. dried blueberries

Combine the almond flour, baking soda and salt in a food processor.  Pulse in the cold butter until the butter resembles pea-sized.  Use a pastry cutter as an alternative to a food processor.

In a large bowl, whisk together the eggs, coconut milk, lemon zest, lemon juice and honey until well mixed. Using a spoon, stir the dry mixture into the wet mixture and blend until thoroughly combined.  Fold in the dried blueberries.  Place the dough in the refrigerator for 15 minutes to chill.

While the dough is chilling, preheat the oven to 350.  Line a cookie sheet with parchment paper and set aside.  Sprinkle the counter or work surface with a handful of almond flour.  Melt 1 t. of butter or coconut oil to brush on top of the scones.  Set aside.

Once the dough is chilled,  shape it into a ball and place it on the floured surface.  Shape the dough into a 6" square - it should be about an inch thick.  Cut the dough in half twice to form 4 small squares.  Then cut each dough square in half diagonally to form 8 small triangles.

Carefully place each triangle (scone) onto the prepared cookie sheet.  Brush the tops of the scones with the melted butter or coconut oil.  If desired, sprinkle the tops with a little coconut or maple sugar.

Bake about 16-18 minutes or until the scones are slightly golden along the edges.  Serve warm and enjoy.



The dried blueberries plump up perfectly and add great flavor.


Pin It Now!

About Me

My photo

I am a mother to three and Grammy to two beautiful granddaughters and one very handsome little grandson.  Was born and raised in southern California and am happy to call it home.  I fill my days with volunteer work, paper crafting, needlework of all kinds and cooking and baking.   I am blessed with wonderful family and friends who fill my heart on a daily basis.