Description
Delightful and gluten-free scones infused with zesty lemon and sweet blueberries, perfect for breakfast, brunch, or an afternoon snack.
Ingredients
Scale
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup sugar or sweetener of choice
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 cup coconut oil or butter, melted
- 2 large eggs
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix the almond flour, coconut flour, sugar, baking powder, and salt until well combined.
- In another bowl, whisk together the melted coconut oil, eggs, lemon juice, and lemon zest until fully blended.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the blueberries.
- Scoop the dough onto the prepared baking sheet, forming scone shapes.
- Bake for 15-20 minutes, or until golden brown. Let them cool slightly before serving.
Notes
Serve warm with butter or whipped cream. Store leftovers in an airtight container for up to 2 days or freeze for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 180
- Sugar: 4g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg