Ingredients
- 1½ cups almond flour
- 1 cups gf flour blend or regular
- 2 eggs
- ¼ cup maple syrup
- ⅓ cup melted coconut oil
- ½ tbsp lemon juice
- ½ tsp lemon zest
- ½ tbsp vanilla extract
- ½ tsp baking powder
- ¼ tsp baking soda
- ⅛ tsp salt
- ¼ cup fresh blueberries (or as many as you want!)
Instructions
- 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 2-3 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 12-20 min, watching closely. The smaller they are, the less time it takes. You’ll want them just starting to get golden. Let cool 5 minutes.
Notes
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.