LEMON BLUEBERRY SCONES (PALEO, GLUTEN FREE, DAIRY FREE) #healthydessert #diet

Immaculate lemon blueberry scones – so natural you can make them in one bowl and simply drop them on a preparing sheet! A straightforward sans gluten scone formula with almond flour and nectar that is paleo and without dairy. Attempt them with tea for a morning meal treat!

I love these simple lemon blueberry scones. Made with almond flour, blueberries, lemon, and nectar, they are everything that is acceptable about scones. What's more, they are paleo, sans gluten, without dairy and refined sans sugar.

This is a simple one-bowl, no moving pin required, drop scone formula. You simply whisk the dry fixings together in the bowl, at that point mix in the wet fixings. Furthermore, tenderly overlay the blueberries into the hitter, not long before scooping onto a treat sheet and heating.

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Ingredients

• 315 grams almond flour about 3 cups
• 1 teaspoon baking soda
• 1/8 teaspoon sea salt
• zest of 1 lemon
• 2 eggs
• 2 tablespoons honey
• 2 tablespoons fresh lemon juice
• 3/4 cup fresh blueberries

Instructions

1. Preheat oven to 325 degrees.
2. Add the almond flour, baking soda, salt, and lemon zest to a large bowl and stir to combine.
3. Make a well in the center of the flour mixture and add the wet ingredients. Starting in the center, stir the dough until well combined. Fold in blueberries.
4. Using a large cookie or ice cream scoop, drop the scones onto a baking sheet lined with parchment paper. Lightly wet hands and gently flatten the tops of the scones. They should be about 1 inch thick.
5. Bake 18-20 minutes, until the tops are golden brown. Cool on wire rack.

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