Breakfast never looked so good...or made you feel so good! Low Carb Gluten Free Blueberry Scones have fresh blueberries and a hint of lemon. This recipe uses almond flour which also makes them fit the paleo diet!
Author: Julie Clark
3cupsblanched almond flour
pinch of salt
zest and juice of 1 lemon
Preheat the oven to 325 F and line a baking sheet with parchment or silicone liner.
In a large bowl sift together the almond flour, baking soda and a pinch of salt.
Add the lemon zest and mix well.
Make a well in the center of the flow mix and crack 2 eggs.
Add the maple syrup and the lemon juice and mix well until it forms a sticky dough.
Fold in the blueberries.
Using an ice-cream scoop, drop the batter onto the prepared baking sheet. Slightly flatten the top of the mounds to form a round shape.
Bake for 20 minutes, or until the tops are golden brown.
Cool on a wire rack and store the leftovers in an air tight container in the fridge.
Serve with tea or coffee.
Fresh blueberries works best for this recipe. To refresh the scones, wrap the cold scone in a damp paper towel and microwave it for 20 to 45 seconds, depending on the power of the microwave. It would be “oven-fresh”.