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These Blueberry Scones are gluten-free, paleo-friendly and have a bit of lemon added for a perfect summer treat made with wholesome ingredients!
Preheat oven to 350F. Line a baking sheet with a Silpat or parchment paper and set aside.
In the bowl of a food processor, combine almond flour, arrowroot flour, palm sugar, baking powder and sea salt. Pulse to remove any lumps.
Add egg, melted coconut oil and vanilla extract. Pulse until combined and dough begins to form a ball.
Remove dough to a mixing bowl. Add lemon zest and fresh blueberries. Use your hands to gently fold blueberries and lemon zest in, taking care not to crush too many of them.
Form the dough into a ball. Place on baking sheet and gently press down to flatten.
Cut into eight triangles and bake for 22 to 25 minutes or until edges are nice and brown but not burnt (I had to bake for 25 min to get a nice brown color).
Remove from baking sheet and cool completely on a wire cooling rack (about 20 to 30 minutes). Enjoy!
Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.