Description
Indulge in these light, tender, and zesty grain-free scones, bursting with fresh blueberries and bright lemon flavor. A perfect gluten-free treat for breakfast or an afternoon tea.
Ingredients
- 2 cups (224g) super-fine blanched almond flour
- 1/2 cup (60g) tapioca starch
- 1/4 cup (28g) coconut flour
- 2 tbsp coconut sugar (or maple sugar)
- 1 tbsp baking powder
- 1/2 tsp sea salt
- 1/2 cup (113g) cold unsalted butter, cut into small cubes
- 1/2 cup (120ml) full-fat canned coconut milk, well-chilled
- 1 large egg, whisked
- 1 tsp vanilla extract
- Zest of 1 large lemon
- 3/4 cup fresh blueberries
Instructions
- Preheat Oven & Prep Pan: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Combine Dry Ingredients: In a large bowl, whisk together the almond flour, tapioca starch, coconut flour, coconut sugar, baking powder, and sea salt.
- Cut in Butter: Add the cold butter cubes to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Combine Wet Ingredients: In a separate small bowl, whisk together the chilled coconut milk, whisked egg, vanilla extract, and lemon zest.
- Form Dough: Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. The dough will be thick and slightly shaggy. Gently fold in the fresh blueberries. Be careful not to overmix.
- Shape Scones: Turn the dough out onto the prepared baking sheet. Gently pat and shape the dough into a 1-inch thick circle (about 6-7 inches in diameter). Using a sharp knife or bench scraper, cut the circle into 8 wedges without separating them.
- Bake: Bake for 20-25 minutes, or until the scones are golden brown on top and a toothpick inserted into the center comes out clean.
- Cool: Let the scones cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely. These are best served warm or at room temperature.
- Prep Time: 20 mins
- Cook Time: 22 mins