Blueberry & Lemon Scones gf (vegan)
Prep Notes
I don't usually make breakfast, especially scones. But this April 2020 is way different than any other April.
We are quarantined in our homes, my husband is working from home, my boy is homeschooling and I am cooking and baking up a storm.
Cooking Time
30-35
Yields
8
Ingredients
1 1/4 almond flour
1 1/4 gluten-free flour ( I use bobs red mill 1-1)
2 teaspoon baking powder
1/4 teaspoon baking soda
pinch sea salt
1/4 cup coconut oil or olive oil or avocado oil
8 tablespoons maple syrup or monk fruit
1 teaspoon vanilla
Juice and zest of l large lemon
1 cup fresh blueberries
1/3 cup almond milk
Directions
preheat oven 350' parchment-lined baking sheet
Sift together flours, baking powder, baking soda, and sea salt.
add melted coconut oil lemon juice, zest, maple syrup, vanilla mix to combine.
Add a little milk at a time -the dough should be soft, not dry but not to wet. (THIS TIME I DIDNT USE ALL OF IT)
Fold in blueberries.
Place dough in the middle of the prepared pan and using your hands make a circle.
I used a chef knife to score the dough into 8 triangles.
Bake for 20-25 minutes
When its hot sprinkle 1 tablespoon of monk fruit sugar on top