In our search for lower carbohydrate food we discovered almond flour. These won’t beat your scone recipe but are a really tasty alternative and with a third of the sugar. They have become a regular breakfast treat at our house.
Lemon Blueberry Scones
Servings: 9
Calories: 233kcal
Ingredients
- 315 grams almond flour about 3 cups
- 1 tsp baking soda
- 1/8 tsp sea salt
- zest of 1 lemon or 1 tbsp dried lemon zest
- 2 eggs
- 2 tbsp honey
- 2 tbsp fresh lemon juice
- 3/4 cup fresh blueberries
Instructions
- Preheat oven to 325 degrees.
- Add the almond flour, baking soda, salt, and lemon zest to a large bowl and combine.
- Make a well in the center of the flour mixture and add the wet ingredients. Startiing 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 1 inch thick.
- Bake 18-20 minutes, until the tops are golden brown. Cool on wire rack.