Kuchnia

Paleo Lemon Blueberry Scones

Ingredients

315 grams almond flour (about 3 cups)
1 teaspoon baking soda
⅛ teaspoon sea salt
zest of 1 lemon
2 eggs
2 tablespoons honey
2 tablespoons fresh lemon juice
¾ cup fresh blueberries

Instructions

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 parchment paper. 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.