I don’t usually have time on a Thursday morning to do any sort of baking. However, a rare day off from work, a still-sleeping child and cupboards bare of easy breakfast essentials made it possible (if not a requirement) to do a little dawn baking this morning.
Myself nor my family is on a gluten free diet. However, we have found that limiting how much wheat we consume helps us to feel more vibrant on a daily basis. Less bloat, fewer days when we are jonesing for a nap at 2pm, less difficulty keeping the extra pounds off, fewer digestive issues and so on. It is a personal choice that works well for us. I bake and feed my family gluten free whenever possible as long as it doesn’t compromise my natural, organic, whole foods philosophy to eating.
These scones were simple and came together quite quickly. From start to finish, it took about 15 minutes before I was back to sipping my coffee on the couch while they baked.
2.5 cups almond flour
1/2 teaspoon sea salt
2 eggs, beaten (or you can sub in two chia or flax eggs for a vegan option)
4 tablespoons maple syrup
1/3 melted coconut oil
1 teaspoon of lemon zest
2 tablesoons fresh squeezed lemon juice
1/2 cup fresh bluberries
Preheat oven to 350 F and make sure your oven rack is in the middle of the oven.
In a medium bowl, combine almond flour, sea salt, eggs, maple syrup, coconut oil, lemon zest and lemon juice. Mix until all ingredients are well combined. Fold in blueberries.
The batter will be similar to that of cookie dough. Using an ice cream scoop (or two spoons), drop the batter on a greased cookie sheet 2 inches apart.
Bake for 20 minutes and let cool for 10 minutes before serving.