Lemon Blueberry Scones

Almond flour is all the rage right now, people following a gluten-free, SCD, Paleo or other low carbohydrate diet are using it.  It is easy to cook with, has a light fluffy texture and is mild tasting so it lends itself to baking nicely.    

This recipe is a Sunday morning recipe in our household and I am happy to say my husband is often the inspired to bake these little gems!

Lemon Blueberry Scone, 

Lemon Blueberry Scones

  • 2 cups almond flour
  • 2 Tbsp coconut flour
  • a pinch of salt
  • 1/2 tsp baking soda
  • 2 Tbsp chia seeds*
  • 1/4 cup melted coconut oil or butter
  • 2 tsp pure lemon extract
  • 2 Tbsp melted honey
  • 3 large eggs
  • 1/2 cup frozen/fresh blueberries

Preheat the oven to 350F and line a baking sheet with parchment paper.

Mix the almond flour, coconut flour,  baking soda, salt, and chia seeds* in a medium sized bowl.

In a separate bowl, beat the eggs and add to them the melted coconut oil (or butter), honey, and lemon extract, mixing until smooth.

Stir in the blueberries.

Drop approximately 2 Tbsp of dough from a spoon onto a parchment lined baking sheet, approximately an inch apart.

Bake until golden, about 16 -18 minutes.  If you are using frozen berries, they may require more time.  Makes approximately 9 scones.

* If you choose to make these on the SCD diet, omit the chia seeds and ensure the lemon extract is pure.