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:
covered percent of daily need
