Lemon Blueberry Scones

These light and fluffy lemon blueberry scones are the perfect way to start your day. Made with almond and coconut flour, they're gluten-free and grain-free, making them a great option for those with dietary restrictions. The bright lemon flavor and sweet blueberries make these scones a delightful treat.

Scones have a long and storied history, dating back to the early 1800s. They were originally made with oats and barley flour, and were often cooked over an open fire. Over time, scones became more popular, and recipes began to vary. Today, there are many different variations of scones, including this lemon blueberry version.

Prep time: 15 | Cook time: 20 | Serves: 8

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup honey
• 1/4 cup coconut oil, melted
• 1 egg
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup fresh blueberries

Instructions

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine almond flour, coconut flour, honey, coconut oil, egg, lemon zest, lemon juice, baking soda, and salt.
3. Gently fold in the fresh blueberries until evenly distributed in the dough.
4. Shape the dough into a large circle on the prepared baking sheet.
5. Using a knife, cut the dough into 8 equal triangles, but do not separate them.
6. Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown.
7. Allow the scones to cool before serving.
8. Enjoy these delicious lemon blueberry scones!

Why It Works

• The combination of almond flour and coconut flour creates a light and fluffy texture.
• The honey adds a touch of sweetness without being overpowering.
• The lemon zest and juice add a bright and refreshing flavor.
• The blueberries add a pop of color and sweetness.