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blueberry-lemon-scones-recipe

Blueberry Lemon Scones Recipe

This recipe is gluten free.
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Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 2 cups almond flour
  • ¼ cup coconut flour
  • ¼ cup sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • ½ cup cold butter, cubed
  • 2 large eggs
  • ¼ cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries
  • 1 zest of 1 lemon

Instructions 

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together almond flour, coconut flour, sugar, baking powder, and salt.
  3. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. In another bowl, whisk together eggs, heavy cream, and vanilla extract.
  5. Add the wet ingredients to the dry ingredients and mix until just combined.
  6. Gently fold in the blueberries and lemon zest.
  7. Drop dough by large spoonfuls onto the prepared baking sheet.
  8. Bake for 18-20 minutes, or until golden brown.
  9. Let cool on a wire rack before serving.

Nutritional Value

Calories: 250kcal | Carbohydrates: 15g | Protein: 6g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 80mg | Sodium: 200mg | Potassium: 150mg | Fiber: 3g | Sugar: 6g | Vitamin A: 200IU | Vitamin C: 5mg | Calcium: 100mg | Iron: 1mg

Keywords

Gluten-Free
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