October 7, 2020
Makes: 8 servings
Time: Prep time – 10 minutes Cook time – 20 minutes Rest time – 1 hour
- 1 cup super-fine almond flour (110 grams)
- ¼ cup coconut flour (25 grams)
- 2 Tablespoons granulated Swerve (28 grams, plus extra for topping)
- 1 teaspoon baking powder (4 grams)
- ¼ teaspoon fine sea salt
- ½ teaspoon ground cinnamon
- Zest of one lemon
- ¼ cup half and half (60 ml)
- 2 Tablespoons coconut oil (28 ml, melted)
- 1 large egg
- ¾ teaspoon vanilla extract
- ½ cup fresh blueberries (85 grams)
- 1 egg white
- Preheat your oven to 350 F (177 C).
- In a large bowl, whisk together the almond flour, coconut flour, granulated Swerve, baking
powder, sea salt, ground cinnamon, and lemon zest.
- In a medium bowl, whisk together the half and half and coconut oil. Add in the egg and vanilla
extract, whisk to combine.
- Mix the liquid mixture into the flour mixture. Gently fold in the blueberries.
- Form into a disc that is roughly 1” thick. Cut into 8 even wedges.
- Line a baking sheet with parchment paper, and gently place the scones roughly one inch apart.
- It’s important that they have a bit of room so that the air can properly circulate.
- Brush each scone with egg white and sprinkle with additional Swerve.
- Bake for 20 minutes, or until golden.
- Remove scones from the oven and cool completely before moving them.
If the dough is sticky and you’re having a hard time forming the disc, wet your hands before
shaping the dough.
Be sure to let these cool completely before moving them. If you move them too soon they won’t
be fully set.
These scones taste better the next day once they’ve had a chance to settle into their flavor.