Gluten Free Lemon Blueberry Scones Grain Free Dairy Free Recipes
GLUTEN FREE LEMON BLUEBERRY SCONES [GRAIN FREE + DAIRY FREE]
Steps:
- Preheat your oven to 325 degrees F.
- In a large bowl, add the almond flour, baking soda, salt, cinnamon and lemon zest and stir to combine.
- Make a well in the center of the flour mixture and add the eggs, honey, sugar and lemon juice. Stir the dough with a sturdy spoon until well combined. Fold in blueberries.
- Turn dough out onto a lightly floured sheet of wax paper. Form it into a round disk about 8 - 9 inches in diameter.
- Lightly roll the dough out to 1 inch thickness. Using a sharp knife, cut the dough into 8 'slices'. Move each slice to a baking sheet lined with parchment paper.
- Bake 20 minutes, or until the tops are golden brown. Cool on wire rack.
Nutrition Facts : Calories 287 kcal, Carbohydrate 21 g, Protein 9 g, Fat 20 g, SaturatedFat 1 g, Cholesterol 40 mg, Sodium 216 mg, Fiber 4 g, Sugar 13 g, ServingSize 1 serving
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- Cut the butter into small pieces and put in the freezer for 10 minutes. If you do not have buttermilk make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes in the refrigerator to keep cold. You can also make buttermilk out of dairy-free milk.
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- In a food processor, combine the almond flour, baking soda, and salt. Pulse in the cold butter (or palm shortening) until it’s well incorporated. If you don’t have a food processor, use a pastry cutter to cut the butter (or shortening) into the dry ingredients.
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