Low-Carb Lemon Blueberry Scones (paleo option)
Low-carb lemon blueberry scones are a delicious morning treat that pairs perfectly with a cup of coffee or hot tea!
Servings: 9 scones
Ingredients
- 3 cups blanched Almond Flour
- 1 teaspoon Baking Soda
- pinch Salt
- Zest and juice of 1 Lemon
- 2 tablespoon Maple-flavored Monk Fruit syrup or Maple Syrup for paleo alternative
- 2 Eggs
- 1 cups Fresh Blueberries
Instructions
- Preheat oven to 325 F and line a baking sheet with parchment paper or a silicone liner.
- In a large bowl sift together the almond flour, baking soda and a pinch of salt.
- Add the lemon zest and mix well.
- Make a well in the center of the flour mixture and crack in 2 eggs.
- Add the monk fruit (or maple syrup) and the lemon juice. Mix well until it forms a sticky dough.
- Fold in the blueberries.
- Using an ice-cream scoop, drop 9 scoops of the batter onto the prepared baking sheet. Slightly flatten the top of the mounds to form a circle.
- Bake for 20 minutes, or until the tops are golden.
- Cool on a wire rack and store the leftovers in an air tight container in the refrigerator.
- Serve with tea or coffee.
Notes
- Fresh blueberries works best for this recipe, but frozen can be used in a pinch.
- To refresh the scones, wrap in a damp paper towel and microwave it for 20 to 45 seconds, depending on the power of the microwave.