Nothing pairs better than two conflicting flavors. These Lemon Blueberry Scones pair the sweet and tart perfectly for a delicious breakfast… or snack… or dinner… or midnight treat… or dessert. Is there ever a wrong time to enjoy a scone? Probs not. I don’t conform to societal rules about scone eating! But you don’t care about that, you care about the recipe, so let’s go!
Here’s what you’ll need…
1 1/2 cup almond flour
1/2 cup tapioca starch
2 eggs
2 cups fresh blueberries
1/4 cup raw honey
2 Tbs coconut oil
2 Tbs lemon juice
2 tsp lemon zest
Directions:
- Preheat oven to 350F
- In the meantime, whisk eggs
- Combine remaining ingredients in a large bowl
- Form dough on parchment into two small loaves. Note: the dough should feel wet and a little sticky – don’t worry!
- Slice through the raw dough to separate into scones of your desired size scone
- Bake for 45 minutes.
Lemon Blueberry Scones
Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins
You know a scone is delicious when you get a mouthful of blueberries in each bite. These Lemon Blueberry Scones are delicious for your weekend brunch, gluten free, low carb, and pale-friendly.
Course:
Appetizer, Breakfast, Dessert, Snack
Cuisine:
American, English
Servings: 8
Ingredients
- 1 1/2 cup almond flour
- 1/2 cup tapioca starch
- 2 eggs
- 2 cups fresh blueberries
- 1/4 cup raw honey
- 2 Tbs coconut oil
- 2 Tbs lemon juice
- 2 tsp lemon zest
Instructions
-
Preheat oven to 350F
-
In the meantime, whisk eggs
-
Combine remaining ingredients in a large bowl
-
Form dough on parchment into two small loaves. Note: the dough should feel wet and a little sticky - don't worry!
-
Slice through the raw dough to separate into scones of your desired size scone
-
Bake for 45 minutes
