Weekends are for baking, but I’m not about to compromise my nutrition standards for it. These scones are both delicious and nutritious.
They are made entirely with almond flour, giving them a lovely light and tender texture. They are also not-too-sweet, a little zesty and just perfect with coffee in the morning.
Lemon-Blueberry Almond Flour Scones
Ingredients:
- 2 3/4 cup almond flour (plus extra for cutting out scones)
- 1/2 tsp baking soda
- 1/4 tsp salt
- Zest from a lemon
- 2 tbsp cold butter
- 2 eggs
- 1 tbsp lemon juice
- 1 tbsp buttermilk or other milk product (plus a splash extra for topping scones)
- 1 tbsp honey
- 1/3 cup blueberries
- Optional: sprinkling of coconut or date sugar
Method:
In a large bowl whisk together flour, baking soda, salt and zest. Cut cold butter into small cubes and massage into flour until the whole mixture looks like tiny pebbles. This comes together quicker in a food processor but I usually do by hand to cut down on dirty dishes.
In a small bowl or a pourable measuring cup (like a 2-cup glass Pyrex), thoroughly combine the eggs, lemon juice, milk and honey. Pour liquid ingredients into flour-butter mixture and stir with a wooden spoon until combined.
Let chill in fridge for 15 minutes while you pre-heat the oven to 375 degrees F. Line a baking sheet with parchment paper and pour a little of the milk you used into a small bowl.
After chilling process, take dough out of bowl and form into a ball with your hands. On a floured surface flatten dough into a square shape about 1 inch in thickness. Cut in half vertically and horizontally to form 4 smaller squares, then cut those 4 squares at a diagonal to make 8 wedge-shaped scones. Spread out evenly on baking sheet. Optional: brush lightly with milk and sprinkle with sugar for a nice finish on top.
Bake for about 25 minutes, rotating half-way through, until browned and firm to the touch.
