Paleo Lemon Blueberry Basil Scones
Ingredients
- 2 cups almond flour
- 1/2 cup tapioca flour/starch (arrowroot works)
- 2 tablespoons coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/4 cup coconut oil or vegan butter, cold & solid
- 1/4 cup pure maple syrup
- 1 tablespoon vanilla
- 1 lemon zested
- 2 1/2 tablespoons lemon juice
- 1/2 cup blueberries
- 1/3 cup chopped basil
- 4 tablespoons nut butter
- 7 1/2 tablespoons tapioca flour (arrowroot works)
- 3 tablespoons pure maple syrup
- 4 tablespoons lemon juice
Preparation
In a food processor combine almond, tapioca, coconut flour, baking soda, baking powder, & salt
Pulse a few times to combine
Add coconut oil & pulse to distribute
Add egg, maple syrup, vanilla, lemon zest & juice & pulse until well combined
If your coconut oil is cold enough it will likely start to form a dough ball, but if not don’t panic! Put your dough mixture into a bowl and fold in your blueberries & basil
Form dough into a circle & wrap with plastic & put it in freezer flat for 30-40 minutes until solid enough to roll and slice
Preheat oven to 350F Once solid enough (doesn’t have to be completely solid) remove from freezer & plastic wrap & put between two pieces of parchment
Sprinkle a little almond flour on the bottom of your parchment paper and on top of your dough & roll your dough until it is about a 1/2 inch thick
Using a pizza cutter or knife slice into 8 triangles, brush with a little melted coconut oil or ghee
Bake for 20-25 until the top of your scones are golden
Let cool completely before you add your glaze
Blitz glaze ingredients in a blender or into a bowl & whisk until well combined
Top scones with glaze, lemon zest, basil & extra bluebs
