Lemons and blueberries are kind of like peanut butter and jelly (if you ask me!). Their flavors complement each other so well and it’s especially great at the first of Spring or Summer. Scones are one our go-to weekend breakfast treats. They are pretty simple to make and have a variety of flavor options. This recipe features grain free flours and doesn’t include any egg. It’s also dairy free. As always, I’ve left a few substitution options at the bottom. This scone has just a hint of sweetness and yields a slightly crumbly texture. It’s as close to scone perfection as I can get 🙂 Makes 8 scones
Lemon Blueberry Scones
1 cup almond flour
3/4 cup arrowroot starch
1/3 cup coconut flour
1 tsp baking soda
1 tsp cream of tarter
1/2 tsp sea salt
1/3 cup coconut oil, palm shortening (or butter)
1/4 cup honey
1 lemon, zest and juice
1/4 cup almond or coconut milk
1 Tbsp flax seed
2 Tbsp warm water
1/2 cup blueberries
1 Tbsp coconut concentrate
1 tsp honey
1 Tbsp almond or coconut milk
1-2 drops of lavender oil(optional)
1/2 tsp ground lavender (fresh or dried)
- In a small bowl, combine flax seed and warm water. Let rest about 5 minutes, then stir gently.
- In large mixing bowl, combine almond flour, arrowroot starch, coconut flour, baking soda, cream of tartar and salt.
- Cut in shortening and honey until you get pea-sized crumbles. Slowly add in flax seed mixture, lemon zest and juice and milk until dough forms.
- If dough is too dry, add a little more milk – about 1 tsp at a time. Fold in blueberries.
- Line a baking sheet with parchment paper. Pat dough into a large circle on baking sheet about 1 inch thick.
- Bake at 375F for about 20-5 minutes or until cooked through and slightly brown. Remove from oven and let cool about 15 minutes. Cooling is important so the scones will finish setting.
- Meanwhile, combine glaze ingredients in a small blender or mixing bowl with whisk. Blend or whisk until smooth. Drizzle over cooled scones and serve.