Ingredients:
2 cups almond flour
1/4 cup coconut flour
1/4 cup erythritol (or preferred sweetener)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup unsalted butter, melted
2 large eggs
1 tsp vanilla extract
1/2 cup fresh blueberries
2 tbsp lemon juice
Zest of 1 lemon
Directions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the almond flour, coconut flour, erythritol, baking powder, baking soda, and salt.
- In another bowl, mix together the melted butter, eggs, vanilla extract, lemon juice, and lemon zest.
- Pour the wet ingredients into the dry ingredients and stir until combined. Gently fold in the blueberries.
- Use a spoon to drop dough onto the prepared baking sheet, forming scones.
- Bake for 20-25 minutes or until the edges are golden.
- Let cool before serving. Enjoy your delicious gluten-free scones!
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Nutritional Values: Approximately 150 calories per scone, 10g fat, 6g net carbs, and 5g protein per serving.
It’s a real treat to share these scones, perfect for any gathering or cozy afternoon.
