These scones have a nice balance of the moist denseness of almond flour and light, airy dryness of coconut flour. You can get away with one less Tbsp of honey, but the little extra adds nice moisture that only liquid sweetener can bring.
It’s better to use fresh blueberries or ones you’ve fresh-frozen yourself, as the pre-frozen store-bought blueberries can have too much frozen juice in them that can make the recipe too soggy. And, if you do use raspberries, halving them before mixing in will spread their color and flavor throughout the batter more easily.
Remember to zest that lemon before you juice it!
Ingredients
- 2 ½ cups fine-ground almond flour, like Bob’s Red Mill
- ½ cup coconut flour
- 1 tsp baking soda
- 1/8 tsp salt
- Zest and juice from 1 lemon
- 3 Tbsp honey
- 2 eggs
- ¾ cup blueberries, fresh or frozen-fresh (if you froze them yourself, not bought frozen)
- Optional: 12-14 raspberries, halved
Directions
- Preheat oven to 325°. Line a baking sheet with parchment paper.
- In a medium bowl, mix together dry ingredients and lemon zest.
- In a small bowl, mix together eggs, honey and lemon juice.
- Make a well in the dry ingredients and pour in the wet. Mix ingredients together with a spatula. Fold in berries until fully incorporated.
- Divide into six equal portions and one-by-one pat into burger-shaped discs about an inch thick.
- Bake 15 minutes and then rotate tray front-to-back. Bake another 15 minutes or so until turning golden brown.
- Remove from oven, wait a few minutes and then gently transfer to cooling rack.