Lemon Blueberry Almond Flour Scones recipes

These simple Lemon Blueberry Almond Flour Scones will make your breakfast game better. If you want, you can add a simple lemon sauce on top! It is gluten-free and vegan.

Ingredient

– Almond flour – Arrowroot starch – Ground flaxseed – Coconut oil – Maple syrup – Lemon – Fresh blueberrie – Almond milk

Direction

Put arrowroot starch, baking powder, salt, and almond flour in a big bowl. To fully mix, use a whisk.

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The flax egg, coconut oil, maple syrup, and vanilla extract are the wet ingredients. 

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 Add them to the dry ingredients. Stir the dough with a plastic spatula until most of it comes together and is wet.

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Fold the blueberries in slowly. Gently press the dough into a disc shape with your hands. 

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 Put it back in the bowl, then put the bowl in the fridge for 30 minutes to chill.

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(Preheat the oven to 400°F while the dough chills.)After chilling the dough, lay parchment paper on a cutting board.

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Make a smooth, uniform disk of dough about 6 ½ to 7 inches in diameter. Slice into eight equal wedges using a sharp knife.

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Place triangles on the baking sheet that has been prepared with parchment paper.

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Brush almond milk on scones.Bake 16-19 minutes. Tops should be golden brown and scones cooked through.

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As the scones cool, mix lemon glaze ingredients in a small dish. When largely cold, drizzle glaze and let set before serving.

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also see

also see

Brown Rice Tortillas (Gluten-Free, Vegan) recipes