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 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.