BLUEBERRY AND LEMON SCONES

BLUEBERRY AND LEMON SCONES

By laurafuentes.com

INGREDIENTS

210g/1¾ cups blanched almond flour, sifted

3 tablespoons coconut flour, sifted

80g/¼ cup honey

1 egg

60ml/¼ cup almond milk

3 tablespoons coconut oil, melted (butter will work too)

1 teaspoon lemon zest

½ teaspoon baking soda

¼ teaspoon sea salt

100g/½ cup blueberries

INSTRUCTIONS

Preheat the oven to 350F/175C.  Sift your almond and coconut flours directly into a stand mixer. Add honey, egg, 3 tablespoons almond milk, butter, lemon zest, baking soda, and salt to the flours. Mix until a loose dough forms. Gently fold in blueberries.  Using your biscuit cutter as a shaper, fill it with ½-3/4 inch of dough. Press it down with your hands to form scone over lined baking sheet and lift cutter as you hold down dough to release. Repeat with remaining dough.  Brush scones with remaining 1 tablespoon almond milk.  Bake for 18-20 minutes until golden brown. Allow them to cool down slightly prior to eating.  Store in an airtight container for up to 2 days.