(grain+dairy free) blueberry lemon scones (+ a surprise!)

I have known my brother was going to try to make it down here this weekend. To my knowledge, he was supposed to arrive around 10 o'clock this evening. Knowing he was coming, I thought what better way to welcome him than some blueberry treats?

I was planning on making them today, but due to my mother's insistent urging, I got down to it last night. I decided it would be nice to create them low-carb, so my father could enjoy them as well.

And just around 10:30, as I pulled the scones out of the oven, my brother came waltzing through the front door, weary from a long drive, and unfortunately the sniffles, grateful for a cup hot tea and a warm scone.


almond blueberry lemon scones (grain + dairy free)

makes about 12-13 scones

adapted from The Healthy Chef


3 cups almond meal/flour (I used Trader Joe's')

zest from 1-2 lemons

¾ tsp baking soda

1 tbsp stevia (in the raw)

¼ coconut oil (liquid)

2 eggs

1 (heaping) cup blueberries (I used fresh, but I bet frozen works just as well)

Preheat  oven to 305˚F (I used convection bake.)

Combine almond flour with lemon zest. Add baking soda and stevia and mix until fully dispersed.

If needed, heat the coconut oil until liquid, and then combine it with the almond flour mixture. Add eggs. Mix with fingers until fully combined, being careful of equally spreading egg-whites and yolks.

Add in blueberries. Mix lightly, but still make sure the berries are commingled. 

Spread the dough out on parchment paper about ¾-1 inch thick, being wary of (not smushing) the berries. Cut circles. Repeat this process until all dough is used.

Spread scones out on baking sheet with parchment. Put in oven for 21-24 minutes. Scones should be bubbling and looking toasty by then.

If desired, raise the temperature to about 340˚F for a minute to brown near the end of the baking process.