Yield: 8-10 scones
INGREDIENTS:
3 cups almond flour
1 teaspoon baking soda
1/8 teaspoon sea salt
zest of 1 lemon
2 eggs
2 tablespoons honey
2 tablespoons fresh lemon juice
¾ cup fresh blueberries
DIRECTIONS:
- Preheat oven to 325 degrees.
- Add the almond flour, baking soda, salt, and lemon zest to a large bowl and stir to combine.
- Make a well in the center of the flour mixture and add the wet ingredients.
- Starting in the center, stir the dough until well combined.
- Fold in blueberries.
- Using a large cookie or ice cream scoop, drop the scones onto a baking sheet lined with parchment paper.
- Lightly wet hands and gently flatten the tops of the scones. They should be about 1 inch thick.
- Bake 18-20 minutes, until the tops are golden brown.
- Cool on wire rack.