Paleo Lemon Blueberry Scones

Paleo Lemon Blueberry Scones is a gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe with 8 servings. One portion of this dish contains approximately 10g of protein, 22g of fat, and a total of 278 calories. For $1.16 per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. Head to the store and pick up eggs, lemon juice, lemon zest, and a few other things to make it today. It works best as a side dish, and is done in around 45 minutes. 8482 people have made this recipe and would make it again. It is brought to you by Cook Eat Paleo. All things considered, we decided this recipe deserves a spoonacular score of 28%. This score is not so tremendous. Try Paleo Blueberry Scones, Lemon Blueberry Scones, and Lemon Blueberry Scones for similar recipes.

Servings: 8

 

Ingredients:

315 grams almond flour (about 3 cups)

1 teaspoon baking soda

3/4 cup fresh blueberries

2 eggs

2 tablespoons honey

2 tablespoons fresh lemon juice

zest of 1 lemon

1/8 teaspoon sea salt

Equipment:

oven

ice cream scoop

baking paper

baking sheet

bowl

wire rack

Cooking instruction summary:

Preheat oven to 325 degrees.Add the almond flour, baking soda, salt, and lemon zest to a large bowl and stir to combine.Make a well in the center of the flour mixture and add the wet ingredients. Starting in the center, stir the dough until well combined. Fold in blueberries.Using a large cookie or ice cream scoop, drop the scones onto a baking sheet lined with parchment paper. Lightly wet hands and gently flatten the tops of the scones. They should be about 1 inch thick.Bake 18-20 minutes, until the tops are golden brown. Cool on wire rack.

 

Step by step:


1. Preheat oven to 325 degrees.

2. Add the almond flour, baking soda, salt, and lemon zest to a large bowl and stir to combine.Make a well in the center of the flour mixture and add the wet ingredients. Starting in the center, stir the dough until well combined. Fold in blueberries.Using a large cookie or ice cream scoop, drop the scones onto a baking sheet lined with parchment paper. Lightly wet hands and gently flatten the tops of the scones. They should be about 1 inch thick.

3. Bake 18-20 minutes, until the tops are golden brown. Cool on wire rack.


Nutrition Information:

Quickview
278k Calories
10g Protein
21g Total Fat
15g Carbs
1% Health Score
Limit These
Calories
278k
14%

Fat
21g
34%

  Saturated Fat
1g
11%

Carbohydrates
15g
5%

  Sugar
7g
8%

Cholesterol
40mg
14%

Sodium
189mg
8%

Get Enough Of These
Protein
10g
21%

Fiber
4g
20%

Iron
1mg
10%

Calcium
96mg
10%

Selenium
3µg
5%

Vitamin C
3mg
5%

Vitamin B2
0.06mg
3%

Manganese
0.05mg
3%

Vitamin K
2µg
3%

Phosphorus
24mg
2%

Vitamin B5
0.2mg
2%

Folate
6µg
2%

Vitamin B12
0.1µg
2%

Vitamin B6
0.03mg
2%

Vitamin D
0.22µg
1%

Vitamin A
67IU
1%

Vitamin E
0.2mg
1%

Zinc
0.18mg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Warm + Roasted Winter Salad Bowl
Chocolate Chip Zucchini Muffins
Stuffed Pretzel Cookies (Prezookie)
Baked Spaghetti Alfredo with Chopped Steak and Bacon
Fiesta Dogs
Baked Penne with Italian Sausage
Spiced Hot Cocoa and Chamomile Tea
Individual Vegetable and Potato Pies
brown butter soda bread
Slow Cooker Garlic Honey Teriyaki Chicken Wings
Food Trivia

The popsicle was invented by an 11-year-old in 1905.

Food Joke

What did the Buddhist say to the hot dog vendor? Make me one with everything.

Popular Recipes
Pepperoni Macaroni

Taste of Home

Peppermint Chocolate Cheesecake Cake

Joanne Eats Well with Others

The (Lemon)grass is Always Greener: Lemongrass Tofu Banh Mi Sandwiches

Crumb

Mixed Berry Hazelnut Crunch Cream Pops

Lexi's Clean Kitchen

Collard Salad with Walnuts, Pecorino and Mustard Vinaigrette

Foodnetwork