Almond Flour Blueberry Scones
These tasty paleo scones are made with coconut flour and almond flour. They are also grain and gluten free scones perfect for breakfast or snacking.
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Ingredients
- 1 ¾ cups blanched almond flour, sifted
- 3 tablespoons coconut flour, sifted
- ¼ cup honey
- 1 egg
- ¼ cup almond milk, or any milk, divided
- 3 tablespoons coconut oil or butter, melted
- 1 teaspoon lemon zest
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup blueberries
Instructions
- Preheat the oven to 350F and line a large baking sheet with parchment paper.
- In the bowl of a stand mixer, sift the almond and coconut flours. Add the honey, egg, 3 tablespoons almond milk, butter, lemon zest, baking soda, and salt to the flours. Using the mixer attachment, mix until a loose dough forms and gently fold in the blueberries.
- Using a biscuit cutter, fill it with ½ to ¾-inch of dough. Press it down with your hands to form the scone and lift the cutter, so the dough releases. Repeat with remaining dough.
- Brush scones with the remaining tablespoon of almond milk.
- Bake for 18-20 minutes until golden brown. Allow them to cool down prior to eating.
- Store leftovers in an airtight container for up to 2 days.
Nutrition
Serving: 1 Scone | Calories: 517kcal | Carbohydrates: 30g | Protein: 16g | Fat: 41g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 221mg | Potassium: 29mg | Fiber: 9g | Sugar: 16g | Vitamin A: 221IU | Vitamin C: 2mg | Calcium: 165mg | Iron: 3mg
