Ingredients
Scale
2 ¼ Cups Blanched Almond Flour
¾ Cup Tapioca Flour (plus more for dusting)
¼ Cup Coconut Sugar
1 ¼ tsp Baking Powder
½ tsp Salt
½ Cup Coconut Oil, melted
1/3 Cup Full-Fat Coconut Milk (plus extra for brushing on top)
Juice and zest of 1 small lemon
1 flax egg (see note)
1 tsp vanilla extract
1 cup fresh blueberries
Instructions
- Preheat oven to 375-degrees and line a baking sheet with parchment or a silicone mat.
- Make your flax egg (see note).
- In a large bowl, whisk together dry ingredients (almond flour through salt).
- In another large bowl, combine wet ingredients (coconut oil through vanilla) and whisk until emulsified. Gradually add dry to wet and stir until fully combined. Fold in blueberries and let sit 5 minutes to firm up a bit.
- Dust baking sheet with a little tapioca flour so the scones don’t stick. If making mini scones, divide batter into 2 and pat into balls to place on baking sheet. With damp hands, pat balls down into discs and score with a knife so that each disk makes 6 scones. No need to separate at this point. If making large scones, follow the above procedure only making one ball/disc.
- Using a pastry brush, brush the tops of the scones with a little of the coconut milk to give them some shine.
- Bake for 15 minutes then pull tray out, re-scoring and carefully separating scones just enough so that they don’t touch while baking (I pull them out with a pie server, as I find I get less breakage that way).
- Bake another 7-10 minutes or until just starting to get golden.
- Enjoy with your favorite scone-y condiments! I find these are best with Paleo Meyer Lemon Curd.
Notes
Note: Make a flax egg by mixing 1 TB flaxmeal (ground flaxseeds) with 3 TB warm water. Stir up and allow to gel, 5-10 mins.