Blueberry – Lemon scones or Strawberry Vanilla Scones

Blueberry-lemon Scones and Strawberry Vanilla scones with Almond Flour.

These scones are so full of flavor, and have just the right amount of sweetness using natural sweeteners. They are light, but fill your stomach, and are especially good for breakfast times with a Balance Complete smoothie. I based this recipe off of Elana Amsterdam’s The Gluten – Free Almond Four Cookbook. I also made these scones, with thawed frozen, sliced strawberries and vanilla extract. Both of these recipes are delicious!

This recipe makes about 12 medium sized scones.

What you’ll need for the Blueberry Lemon version🍋

2 1/2 cups of almond flour

1/2 tsp of salt

1/2 tsp of baking soda

1/3 cup avocado oil

1/4 cup of honey, agave nectar, or maple syrup

2 large eggs

1 1/2 cups of frozen or fresh blueberries { or frozen or fresh sliced strawberries }

2 tsp of fresh lemon zest { use 1-2 tsp of vanilla extract in place of this if making the strawberry scones}

3-4 drops of YL Lemon Vitality EO

What you’ll need for the Strawberry Vanilla version🍓

Use sliced strawberries instead of blue berries { can be frozen or fresh}
Omit lemon zest and Lemon EO if preferred
Add in 1-2 tsp of vanilla extract
Follow the directions and all of the other ingredients for delicious strawberry vanilla scones!

Let’s make it!

Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper. In a large bowl mix together all of the dry ingredients. In a separate medium bowl whisk together, avocado oil, honey, eggs, Lemon oil, and lemon zest. Add wet ingredients to dry ingredients and mix throughly until a wet dough forms. Fold in the blueberries. Use a ice cream scoop or 1/4 cup measure and drop the dough onto the baking sheet nicely spaced from each other. { trust me I’ve made these too big and too close before and it wasn’t a good experience!}

Bake for about 14 – 17 minutes, checking about 2/3 though cooking time to make sure they are not getting burned. Let them cool for about 10-15 minutes after you take them out. Don’t worry, almond flour is naturally wet whenever you bake it, but hardens after it is cooled! Serve with butter, or nut butter, or just by themselves! Enjoy!

Please comment and share how you made your scones using this recipe!