8/5/16

Grain-Free Blueberry Lemon Scones

Prep time: 15 mins
Cook time: 15 mins Total time: 30 mins
Serves: 8
Author: Kelly Smith @ Everyday Grain ¬Free Baking

Ingredients

2 ¾ cups blanched almond flour
½ teaspoon baking soda
¼ teaspoon sea salt
2 tablespoons cold unsalted butter (or palm shortening)
2 large eggs
2 tablespoons coconut milk
2 teaspoons lemon juice
1 teaspoon lemon zest
2 teaspoons honey
⅓ cup fresh blueberries or organic dried blueberries
1 teaspoon butter (or coconut oil)
Optional: Coconut crystals or maple sugar for sprinkling on top

Instructions
1. In a food processor, combine the almond flour, baking soda, and salt. Pulse in the cold butter (or palm shortening) until it’s well incorporated. If you don’t have a food processor, use a pastry cutter to cut the butter (or shortening) into the dry ingredients.
2. In a large bowl, whisk together the eggs, coconut milk, lemon juice, zest, and honey until well combined.
3. Using a spoon, stir the dry mixture into the wet mixture until thoroughly combined. Then fold in the blueberries. Place dough in fridge to cool about 10–15 minutes.
4. Preheat oven to 350°F while dough is chilling.
Line a baking sheet with parchment paper; set aside.
Sprinkle your work surface with a handful of blanched almond flour. Melt a teaspoon of butter (or coconut oil) for brushing the tops of the scones.
5. Once dough is chilled, gather it together in a ball and place floured surface. Shape the dough into a 6×6¬inch square, then cut it in half twice to form 4 small squares. Next, cut each of the 4 small squares in half diagonally to form 8 small triangles.
6. Brush the tops of the scones with melted butter (or coconut oil). Sprinkle tops with a little bit of coconut crystals or maple sugar, if desired.
7. Using a spatula, gently place each scone onto the prepared baking sheet. Bake about 15–18 minutes, until scones are light golden brown along the edges. Serve warm.