Lemon Blueberry Scones

These gluten free, vegan scones have that perfect texture of soft, yet crumby, yet crispy on the outside. This is thanks to the flour combo and the very very cold coconut oil and milk. If you’re not vegan or dairy free, pasture-raised butter can be substituted for the coconut oil.

Makes 8

Ingredients:

1/2 cup coconut oil, very cold

1 cup almond flour

1/2 cup coconut flour

1/2 cup tapioca flour

1/2 cup coconut sugar

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

Zest of 1 lemon

1/2 cup almond milk

1 tbsp lemon juice

3/4 cup blueberries, I prefer frozen wild blueberries 

Directions

Measure out the coconut oil, place on a plate, and put in the freezer while you prepare the dry ingredients. In a medium bowl, add almond flour, coconut flour, tapioca flour, coconut sugar, baking powder and soda, salt, and zest. Whisk to combine. Cut in the cold coconut oil with a pastry blender or a fork until large crumbs form. In a measuring cup combine milk and lemon juice, then add to crumbs and combine using a fork. Add blueberries and mix again. Once combined, form into a ball and press out on a piece of parchment paper to a 1 inch thick circle. Cut into 8 wedges, and slightly pull apart to allow a 1/2 inch space between each wedge. Place in the fridge uncovered while your oven heats up (do not skip this step, the additional cooling of the dough allows for a crumbly texture.) Preheat oven to 400 degrees. Once at temperature remove scones from fridge and bake for 18-22 minutes until edges are just starting to brown. Transfer scones on the parchment paper to a cooling rack and allow to cool completely. Enjoy!

If you make these and love them, be sure to share your version on Instagram and tag me @theglowblueprint!