|Gluten Free Lemon Blueberry Scones|
|photo by recipe author|
Preparation Time: 35 minutes
- 1 tablespoon flax seeds
- 2 tablespoons warm water
- 1 cup almond flour/meal*
- 3/4 cup arrowroot starch
- 1/3 cup coconut flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tarter
- 1/2 teaspoon salt
- 1/3 cup coconut oil, palm shortening or grass-fed butter
- 1/4 cup raw honey
- 1 lemon, zest and juice
- 1/4 cup coconut milk**
- 1/2 cup blueberries
- 1 tablespoon coconut cream concentrate
- 1 teaspoon raw honey
- 1 tablespoon coconut milk**
- 1-2 drops lavender oil
- 1/2 teaspoon ground lavender, fresh or dried
Make Your Own Almond Flour:
*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.
Make Your Own Coconut Milk:
In a small bowl, combine flax seed and warm water. Let rest about 5 minutes then stir gently.
In large mixing bowl, combine almond flour, arrowroot starch, coconut flour, baking soda, cream of tartar and salt. Cut in shortening and honey until you get pea-sized crumbles. Slowly add in flax seed mixture, lemon zest/juice and coconut milk until dough forms. If dough is too dry, add a little more milk – 1 teaspoon at a time. Fold in blueberries.
Line a baking sheet with parchment paper. Pat dough into a large circle on baking sheet about 1 inch thick – cut into triangles. Bake at 375° F for about 20-25 minutes or until cooked through and slightly brown. Remove from oven and let cool about 15 minutes to allow the scones to finish setting.
Meanwhile, combine glaze ingredients in a small blender or mixing bowl with whisk. Blend or whisk until smooth. Drizzle over cooled scones and serve.
Courtney from Weir, KS won $50 for this recipe and photo! Submit your recipes here!