So, I made these lemon blueberry scones over the May 2-4 weekend and YOU GUYS! They were amazing. After all, if you weren’t sitting down at 4am with tea and scones to watch the Royal Wedding last Saturday morning, are you even Canadian?
Raise your hand if you valued sleep over this momentous occasion.
Also, raise your hand if you made the scones AFTER the Royal Wedding with the goal of watching it later on replay but ate the scones at brunch instead and still haven’t watched the wedding.
Anyway, these were even more delicious than the orange cranberry scones I made the day before which were, by the way, my first-ever attempt at scones.
Gluten-Free & Sugar-Free Lemon Blueberry Scones
Try them. You're worth it.
For the scones
- 2 cups almond flour
- 1/4 cup potato starch plus 2 tbsp
- 2 tsp baking powder
- 1/2 tsp sea salt
- 2 tbsp organic maple syrup
- 1/4 cup organic coconut oil melted
- 1 large egg room temperature
- zest of one lemon
- 1 cup blueberries fresh or frozen
For the glaze (optional)
- 2 tbsp lemon juice freshly squeezed
- 1/4 cup Swerve organic icing sugar
For the scones
Preheat oven to 350ºF and line a baking sheet with parchment paper or baking mat.
In a large bowl, combine almond flour, quarter-cup of potato starch, baking powder and salt.
In a smaller bowl, combine maple syrup, melted coconut oil, egg and lemon zest. Blend with a hand mixer or immersion blender until smooth and mixed well.
Pour wet ingredients into dry, blending with a wooden spoon until evenly combined.
Add blueberries and two tablespoons potato starch (the starch will thicken the dough.) Careful not to overmix
Form dough into a ball. Place ball in centre of baking pan and flatten slightly.
Using a sharp knife, cut the flattened ball of dough into eight equal wedges. Bake for 20 minutes or until toothpick inserted in centre comes out clean.
Cool scones in pan on rack 10 minutes. Remove from pan and continue to let cool on rack before glazing.
For the glaze (optional but SO good)
Whisk icing sugar and lemon juice together in small dish. Drizzle over cooled scones. Serve with tea.