About this project
These blueberry-lemon scones are dairy-free, gluten-free, and grain-free. Enjoy one with a hot cup of coffee or tea for the perfect healthy breakfast!
- 2 Teaspoons Vanilla Extract
- 2 Tablespoons Lemon Zest
- 2 Tablespoons Fresh Lemon Juice
- 1/2 Cup Fresh Blueberries
- Additional Coconut Oil , for brushing the scones
- 1/4 Cup Coconut Cream (refrigerate a can of coconut milk and then scoop the cream off the top)
- 1 Tablespoon Honey
- Lemon Juice , for thinning about the glaze
- Reasonably Priced
Combine the almond, tapioca, and coconut flours into the bowl of a food processor. Add in the baking soda and salt; pulse a few times to combine the dry ingredients.
Add in the coconut oil and pulse to distribute throughout the dough. Then, add in the honey, egg, vanilla extract, lemon zest, and lemon juice. Pulse until well combined. The mixture should begin forming into a ball.
Pour the mixture into a medium bowl and fold in the blueberries. Form the dough into a square and wrap in plastic wrap. Refrigerate for 30 minutes.
Preheat the oven to 350º.
Sprinkle a piece of parchment paper with a little bit of almond flour and gently roll or press the dough into a ½-inch thick square.
Cut the dough into 8 or 10 triangles and place on a baking sheet lined with parchment or silicone baking mat. Brush the scones with coconut oil and bake for 20-25 minutes or until the scones are golden brown.
Remove the scones from the oven and transfer to a cooling rack to cool completely before glazing.
To make the glaze whisk together the coconut cream, honey, and enough lemon juice to make a glaze that can easily be drizzled on top of the scones. Drizzle the glaze evenly over the scones and refrigerate to allow the glaze to set.
The scones keep best if refrigerated, but taste best at room temperature. You can either set it out on the counter for a little while, or pop it in the toaster oven or microwave to warm it up a bit.