A scone is a single serving cake or quick bread and are a component of the afternoon tea traditionally served in England where you can often find them on sale in tea rooms. Scones are best served warm (I like them at breakfast or brunch) with additional honey or coconut oil. Yum! This is a gluten free variation and is sweetened with organic raw honey. The organic Almond flour/meal purchased from Sprouts Market is what gives them the dark color.
3 cups organic almond flour
2 tablespoons organic coconut flour
1 teaspoon baking soda
⅛ teaspoon sea salt
zest of 1 organic lemon
2 organic eggs
2 tablespoons organic raw honey
1 tablespoon melted organic virgin coconut oil
2 tablespoons fresh organic lemon juice
1 cup frozen organic blueberries
Preheat oven to 325 degrees. In a medium bowl mix together almond flour, coconut flour, baking soda, salt and lemon zest. In a separate bowl combine the eggs, honey, coconut oil and lemon juice. Make a well in the center of the flour mixture and add wet ingredients, stirring until just combined, careful not to over-mix. Gently fold in frozen blueberries. Using an ice cream scoop, place the scones on a cookie sheet coated with coconut oil or lined with parchment paper. Slightly flatten the scones until they are about one inch thick. Bake 18-20 minutes and enjoy!