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Gluten Free Dairy Free Lemon Blueberry Scones

 

Lemon and blueberry are both flavors that make me think of summer.  So combining them in the same recipe is sure to be a win.  Not only are they gluten free and dairy free, they are also paleo.  These delicious scones are light and refreshing, bringing summer’s welcome right into your mouth.  Grab a nice cup of tea, the morning paper and sit down to enjoy these flavorful breakfast scones.

Gluten Free Dairy Free Lemon Blueberry Scones

Author/Source:  

mindy @ onceamonthmeals.com, adapted from Cook Eat Paleo

Ingredients:

  • 3 cups almond flour
  • 1 tsp baking soda
  • 1/8 tsp salt
  • 2 Tablespoons lemon zest
  • 2 medium eggs or egg substitute
  • 2 Tablespoons honey
  • 2 Tablespoons lemon juice
  • 3/4 cup blueberries

Directions:

Combine almond flour, baking soda, salt and lemon zest.  Once combined, create a well in the middle and add in the eggs, honey and lemon juice. Begin stirring in the center and stir until well combined. Fold in the blueberries. Use a cookie scoop and drop the dough onto a parchment lined baking sheet. Using slightly wet hands, flatten tops to about 1 inch thickness. Bake 18-20 minutes in a preheated 325 degrees until tops are golden.

Freezing Directions:

Let cool.  Place in freezer bags.  Remove as much air as possible, then label & seal.  TO SERVE:  Thaw.  Enjoy at room temperature or slightly warm.

Servings:  8 scones


**conversion chart image provided by Erik Spiekermann

7 Responses to “Gluten Free Dairy Free Lemon Blueberry Scones”

  1. Brittany says:

    I just made these scones and I’m sad to say they didn’t turn out. The mixture was way too dry to form a dough. I had to add about half a cup of almond milk, then after baking they just tasted floury. No sweetness from the honey or lemon flavor came through at all. Next time I will start with 1.5 cups of flour.

    • mindy says:

      I’m sorry these didn’t turn out for you Brittany! Next time, try adding the flour a little at a time until it gets to a consistency that you like and can work with. Good luck with your next batch!

  2. Maria says:

    I cannot have eggs. What kind of egg substitute can I use?
    Could I use applesauce?

  3. Ella says:

    I should have read the reviews before I made these scones, I agree with Brittany on all pts. These scones are absolutely tasteless and the mixture was so dry I had to add 1/2 cup of milk.
    Overall I would find yourself a better gluten free recipe.

  4. melissa says:

    These were so good! Thank you for sharing!

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