Ingredients:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup powdered erythritol or monk fruit sweetener
- 1 tsp baking powder
- 1/4 tsp salt
- Zest of 1 lemon
- 1/2 cup fresh blueberries
- 1/3 cup unsalted butter, cold and cubed
- 1 large egg
- 1/4 cup heavy cream (or coconut cream for dairy-free option)
- 1 tsp vanilla extract
- 1 tbsp lemon juice
Optional Lemon Glaze:
- 1/4 cup powdered erythritol or monk fruit sweetener
- 1 tbsp lemon juice
- 1-2 tsp heavy cream or water (for desired consistency)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the dry ingredients: In a large mixing bowl, combine almond flour, coconut flour, sweetener, baking powder, salt, and lemon zest. Stir well to mix.
- Add the butter: Add the cubed cold butter into the dry mixture. Use a pastry cutter or fork to cut the butter into the flour until it resembles coarse crumbs.
- Add blueberries: Gently fold the blueberries into the mixture to distribute them evenly without crushing.
- Prepare wet ingredients: In a separate bowl, whisk together the egg, heavy cream, vanilla extract, and lemon juice.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry mixture and stir until a dough forms. The dough should be moist but not too sticky.
- Shape the scones: Transfer the dough to the parchment-lined baking sheet. Form it into a circle about 1 inch thick. Cut the circle into 8 wedges (like a pizza) and gently separate the wedges slightly.
- Bake for 18-22 minutes, or until the scones are golden brown around the edges and firm to the touch. Let them cool on the baking sheet for about 10 minutes.
- Prepare the glaze: In a small bowl, mix the powdered sweetener with lemon juice and heavy cream (or water) until smooth. Drizzle over the cooled scones.
- Serve and enjoy! These scones are best enjoyed fresh, but they can be stored in an airtight container at room temperature for 1-2 days or in the fridge for up to a week.
