Blackberry Lemon Scones

Name: Blackberry Lemon Scones
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: European, British
Ingredients: 1/2 cup (1 stick) butter, melted (ghee works too); 1/2 cup whole milk (heavy cream or almond milk also work); 2 eggs; 3 tablespoons agave nectar (honey or maple syrup works); 1 lemon, zest and juice; 1 teaspoon1 vanilla extract; 3 cups blanched almond flour; 1/2 cup arrowroot flour; 1/2 cup unsweetened shredded coconut, toasted; 1/2 teaspoon sea salt; 1/2 teaspoon baking powder; 1 cup blackberries, cut in half

13 steps

Prep:10minCook:25min

You'll love these gluten free and paleo-friendly blackberry and lemon scones. They're made with almond flour and are naturally sweetened!

Updated at: Thu, 21 Nov 2024 09:04:26 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories427 kcal (21%)

Total Fat34.3 g (49%)

Carbs21.8 g (8%)

Sugars8.8 g (10%)

Protein10.8 g (22%)

Sodium147 mg (7%)

Fiber4.1 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

½ cupbutter

melted, ghee works too

½ cupwhole milk

heavy cream or almond milk also work

2eggs

3 tablespoonsagave nectar

honey or maple syrup works

1lemon

zest and juice

1 teaspoonvanilla extract

3 cupsblanched almond flour

½ cuparrowroot flour

½ cupunsweetened shredded coconut

toasted

½ teaspoonsea salt

½ teaspoonbaking powder

1 cupblackberries

cut in half

Instructions

Step 1

Preheat oven to 350F.

Step 2

In a medium bowl, whisk together the melted butter, milk, eggs, agave, and vanilla.

Step 3

Zest the peel of the lemon directly into the batter, only removing the yellow skin. Then, cut the lemon in half and juice it. Strain the juice and whisk it into the batter.

Step 4

Add the almond flour, arrowroot flour, coconut shreds, sea salt, and baking power. I like to toast my coconut shreds beforehand in a skillet over medium high heat for a few minutes until they get fragrant and golden brown.

Step 5

Whisk everything together.

Step 6

Fold in most of the blackberries, reserving some to press into the tops. I found the blackberries were best if they were cut in half, but I had some giant blackberries.

Step 7

Put some arrowroot flour on a counter or surface and place the batter on top.

Step 8

Liberally sprinkle the scone batter with arrowroot starch and form a ball.

Step 9

Place the ball on a baking sheet lined with parchment paper.

Step 10

Use a wet knife to cut the mound into 8 triangles.

Step 11

Bake for 25 minutes until golden brown. Let the scones sit on the pan for about 5 minutes.

Step 12

Cut the scones again into 8 triangles, following along the lines you made before baking.