Almond Flour Lemon Blueberry Scones

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Almond flour lemon blueberry scones

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$2 cups almond flour, 1 tsp baking powder, 1 TBS lemon zest\n1/2 cup Greek yogurt, 3 TBS honey, 1 egg, 1 tsp vanilla extract\n1 cup blueberries\nMix dry ingredients, stir in wet. Fold in blueberries. Form into flat disc, cut into wedges. Bake at 350F for 18-20 min.\nLemon Glaze: 1 cup powdered sugar, 1 TBS lemon juice, 1 TBS milk. Drizzle over scones.\nCool completely. A sweet gluten-free treat. #GlutenFree #Scones #Homemade #LemonBlueberry$

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LEMON BLUEBERRY SCONES (PALEO, GLUTEN FREE, DAIRY FREE) #healthydessert #diet

1hr 3min · 8 servings

Upgrade your breakfast game with these easy-to-make Lemon Blueberry Almond Flour Scones. Top with a simple lemon glaze if desired! Gluten-free and vegan.

Ingredients:
• 1 flax egg 1 tablespoon ground flaxseeds + 3 tablespoons warm water
• 4 tablespoons coconut oil melted and cooled
• 2 teaspoons lemon zest 1 lemon
• 2 cups + 2 tablespoons almond flour 216 g
• ½ cup arrowroot starch 63 g
• 1 tablespoon baking powder
• ½ teaspoon salt
• 4 tablespoons maple syrup room temperature
• ½ teaspoon pure vanilla extract
• 1 cup fresh blueberries rinsed and dried
• 1 tablespoon unsweetened almond milk for brushing tops

Lemon Glaze, optional:
• 1 cup organic powdered sugar
• 3 tablespoons fresh lemon juice

Instructions:
• In a small bowl or cup, prepare your

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