Paleo Lemon Blueberry Scones

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 3/4 cup Blueberries, fresh
  • 1 Lemon, Zest of

• Refrigerated

  • 2 Eggs

• Condiments

  • 2 tbsp Honey
  • 2 tbsp Lemon juice, fresh

• Baking & Spices

  • 315 g Almond flour
  • 1 tsp Baking soda
  • 1/8 tsp Sea salt

Found on cookeatpaleo.com

Description

Ingredients

• 315 grams almond flour (about 3 cups)
• 1 teaspoon baking soda
• ⅛ teaspoon sea salt
• zest of 1 lemon
• 2 eggs
• 2 tablespoons honey
• 2 tablespoons fresh lemon juice
• ¾ cup fresh blueberries

Directions

• Preheat oven to 325 degrees.
• Add the almond flour, baking soda, salt, and lemon zest to a large bowl and stir to combine.
• Make a well in the center of the flour mixture and add the wet ingredients. Starting in the center, stir the dough until well combined. Fold in blueberries.
• Using a large cookie or ice cream scoop, drop the scones onto a baking sheet lined with parchment paper. Lightly wet hands and gently flatten the tops of the scones. They should be about 1 inch thick.
• Bake 18-20 minutes, until the tops are golden brown. Cool on wire rack.