Name: Gluten-Free Lemon Blueberry Scones
Prep time: 20 min
Cook time: 23 min
Total time: 43 min
Ingredients: 1 cup almond flour, packed + 2 tablespoons; 1/2 cup sorghum flour + 1/2 cup sorghum flour for kneading; 1/2 cup arrowroot flour (you can also use tapioca flour); 1 teaspoon baking powder; 1/4 teaspoon salt; 2 tablespoons monk fruit granulated sweetener (Lakanto); 4 tablespoons French or Italian butter; 2/3 cup Kite Hill almond yogurt, plain (or another plant-based yogurt, or goat/sheep yogurt); 1 pastured egg; zest of one organic orange; zest of one organic lemon; 1/2 cup wild blueberries (frozen); 80g cacao butter; 1 tablespoon lemon juice; 2 tablespoons orange juice; zest of one organic lemon (+zest of one organic orange for more citrus flavor); 1 teaspoon monk fruit sweetener

Description

These lectin-free, sugar-free, and gluten-free lemon blueberry scones are the perfect healthy treat for breakfast or any time of the day. They are soft, buttery, flavorful, and so satisfying. Perfect with a cup of tea or coffee, and make such a great on-the-go breakfast or snack.

Ingredients

FOR THE DOUGH

1 cup almond flour, packed + 2 tablespoons
1/2 cup sorghum flour + 1/2 cup sorghum flour for kneading
1/2 cup arrowroot flour (you can also use tapioca flour)
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons monk fruit granulated sweetener (Lakanto)
4 tablespoons French or Italian butter
2/3 cup Kite Hill almond yogurt, plain (or another plant-based yogurt, or goat/sheep yogurt)
1 pastured egg
zest of one organic orange
zest of one organic lemon
1/2 cup wild blueberries (frozen)

FOR THE GLAZE

80g cacao butter
1 tablespoon lemon juice
2 tablespoons orange juice
zest of one organic lemon (+zest of one organic orange for more citrus flavor)
1 teaspoon monk fruit sweetener

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Instructions

Preheat oven to 400F. Line a baking sheet with parchment paper.
Add all the flours (except for 1/2 cup sorghum flour) and dry ingredients in a food processor, including the sweetener. Pulse several times. Add the butter, pulse a few times, add the yogurt, the egg and lemon zest. Pulse a few times until all combined. Don’t over mix.
Take the dough out in a bowl or on parchment paper, add the 1/2 cup of sorghum flour, and bring the dough together without working it too much. Add the frozen blueberries, slightly incorporate them into the dough, and shape the dough in a round, place it on a sheet pan and portion it into 6 triangles (or 8 for smaller scones). You don’t need to separate them now. Bake it for 15 minutes, take it out and now you can easily separate the 6 triangles. Put back in the oven for about 8 more minutes.
While the scones are baking you can make the glaze. Mix all the ingredients and melt on low heat, in a saucepan. Remove from heat and wait for it to get almost solid again, but it’s still spreadable. Brush it on the scones when they are cold.