A super simple, versatile, and fool-proof scone recipe that you need ASAP! Use whatever fruit is in season or add in some spices (cinnamon with apples!) to switch things up during the fall. I made these gluten-free with the blend from Trader Joe’s, but feel free to use your favorite brand or regular all-purpose flour.
INGREDIENTS:
(makes ~20 scones)
3 cups almond flour
2 cups gf flour blend (or regular)
4 eggs
1/2 cup + 2 tbsp maple syrup
2/3 cup melted coconut oil
1 tbsp lemon juice
zest of 1 lemon
1 tbsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
+ as many blueberries as you want!
RECIPE:
Pre-heat oven to 350. Whisk wet ingredients together (eggs, maple syrup, lemon juice + zest, coconut oil + vanilla).
Pour in dry ingredients (flours, baking soda, baking powder + salt) and mix until just fully combined. Fold in fresh blueberries.
Scoop about 2 tbsp onto parchment paper or foil lined baking sheet and form into little scone shapes. They will expand so leave some room between. Tip: wet your fingers to help form without sticking.
Top each with a couple more blueberries. Bake for 9-12 min, watching closely. The smaller they are, the less time it takes. You’ll want them just starting to get golden.
Eat immediately! Or cool and store in an air-tight container. Room temperature for a couple days is fine, but then I’d put into the fridge. Could also be frozen for up to a month. Reheat in oven for best leftovers.