Lemon Blueberry Scones (Dairy Free & GF)
These Lemon Blueberry Scones are the perfect healthier treat for breakfast & snacks. Loaded with lots of flavor and keep you satisfied without all the carbs & sugar.
Prep Time10 minutes mins
Cook Time22 minutes mins
15 minutes mins
Total Time32 minutes mins
Course: Breakfast, Brunch, Snack
Cuisine: American, Gluten Free
Servings: 8 scones
Calories: 152kcal
- 2 ½ cups almond flour
- ¼ cup coconut flour
- 1 tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. sea salt
- 1 zest of lemon
- 1 tbsp. lemon juice
- 2 eggs
- ¼ cup unrefined coconut oil
- 2 tbsp. pure maple syrup
- 1 cup fresh blueberries
Preheat oven to 350 degrees and line baking sheet with parchment paper.
In large mixing bowl add almond flour, coconut flour, baking powder, soda, & salt and whisk till thoroughly combined.
Then add beaten eggs, lemon juice, maple syrup and lemon zest and stir till incorporated.
Add firm coconut oil and mix in with fork till incorporated into dough.
Fold in blueberries till combined.
Divide dough into two separate rounds about ¾ inches thick and place on lined baking sheet.
Cut each round into four triangle shapes separating them slightly before baking.
Bake in preheated oven 20-22 minutes.
Store in airtight container in fridge for up to a week.
Chilling the rounds on the pan in the freezer for 15 minutes prior to slicing & baking yields better results.
The dough should be firm and slice easily without breaking apart.
Calories: 152kcal