Blueberry Lemon Scones - Gluten Free

Ingredients

• 2 1/2 Cups Almond Flour
• 1/2 Cup coconut Sugar (can sub white sugar)
• 2 1/2 Teaspoons Baking Powder
• 1/2 Teaspoon Kosher Salt
• 1/4 Teaspoon Cinnamon
• Zest of 2 lemons
• 1/2 Stick Butter
• 2 eggs, beaten
• 3 Tablespoons Heavy Cream
• 2 Teaspoons Vanilla
• 3/4 Cup Dried, fresh or frozen Blueberries

Instructions

1. Heat oven to 400 degrees F
2. Place butter in freezer for 30 minutes-remove from freezer right before using
3. Line a cookie sheet with parchment paper and set aside
4. In a large mixing bowl, combine almond flour, coconut sugar, lemon zest, baking powder, salt and cinnamon. Set aside
5. In a small mixing bowl, whisk together the beaten eggs, vanilla and cream
6. Using a box grater, grate the frozen butter into the flour mixture and combine with spoon or your hands.
7. Pour egg mixture into the flour mixture and combine
8. Gently fold in the blueberries
9. Turn out the dough onto the cookie sheet lined with parchment paper. The dough will be wet and sticky.
10. Form an 8 inch disc
11. Using a large chefs knife, cut the dough into eight triangles, just like a pizza. Clean the knife with a damp paper towel after each cut.
12. Carefully work the knife under each scone and separate them slightly.
13. Bake 12-14 minutes until tops are barely golden brown.
14. Transfer to a cooling rack to cool.
15. Store in an airtight container.