Blueberry Lemon Scones
These gluten free blueberry lemon scones are for everyone! You don't have to be GF to enjoy them!
Equipment
- Food processor
Ingredients
- 2 cups almond flour
- 1 cup arrowroot flour (tapioca or regular flour should also work)
- 1/4 cup sugar
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup cold butter (cut into cubes)
- 1 egg
- 1 Tbsp. lemon zest
- 2 Tbsp. lemon juice (about 1/2 lemon)
- 1 cup blueberries
Instructions
- Turn on the oven to 350 degrees.
- In a food processor, add in the almond flour, arrowroot, sugar, baking soda and salt.
- Pulse until combined. (If you don't have a food processor, mix together.)
- Add in the cubes of butter and pulse until they are about the size of a small pea. (You can do the same thing with a fork or pastry cutter, it just takes a little work.)
- Next, add in the egg and the lemon zest and juice.
- Pulse until it starts to come together and for a ball.
- Remove the dough with your hands and place half of the dough in a bowl. Set the other half aside.
- Add in half the blueberries and gently fold them in. The dough will most likely turn a little blue, but that's ok!
- Take this dough and on a pan lined with parchment paper, make pat the dough into a six inch round or so.
- Repeat with the other half of the dough.
- Using a pizza cutter, cut each round into eight pieces (not separating) and bake for about 20 minutes.
- Remove and using a spatula, separate the triangles and return to oven for another 5-10 minutes or until golden brown.
- Remove and allow to cool on a rack. Enjoy!