Paleo Lemon Blueberry Scones
These lemon blueberry scones are perfect with tea or coffee.
about 3 cups
zest of 1 lemon
fresh lemon juice
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
. 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.
Find more easy gluten-free, paleo recipes here: https://cookeatpaleo.com/recipes