Almond Flour Blueberry Lemon Scones Recipe

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Try this gluten-free, fruity and lemony treat!
12
1 cup frozen blueberries
1 teaspoon organic lemon extract
1 cup half-and-half
2 large eggs
8 tablespoons cold butter, cut into a small dice
1⁄2 teaspoon sea salt
1 cup cane sugar
2 tablespoons baking powder
1 cup Bob’s Red Mill potato starch
2 1⁄3 cups Natural Grocers almond flour

Preheat oven to 350°F. Line a large baking sheet with parchment paper and set aside.

Whisk all dry ingredients together in a large bowl. Scatter the pieces of butter over the dry ingredients and with a pastry cutter, two forks, or your fingers, work the butter into dry ingredients until the butter is pea-sized. In a medium bowl whisk together wet ingredients (through lemon extract). Add to dry ingredients and stir together until well mixed. Gently fold in blueberries and mix until evenly distributed.

Drop large mounds of dough (about 1/3 cup) onto a prepared baking sheet, one inch apart. Bake for 20 to 25 minutes, until firm in middle and golden in color. Allow cooling to room temperature (when cooled, the potato starch in the scones provides resistant starch, a type of starch that supports healthy gut bacteria). Enjoy or store in an airtight container. NOTE: This recipe was developed and tested at 5000 ft. elevation. For lower elevations, we suggest reducing the liquid by 2-4 tablespoons per cup called for and increasing the baking time as needed.

NOTE: This recipe was developed and tested at 5000 ft. elevation. For lower elevations, we suggest reducing the liquid by 2-4 tablespoons per cup called for and increasing the baking time as needed.

Source: Heather Isely