Blueberry Lemon Scones - Gluten & Dairy Free

PALEO BLUEBERRY LEMON SCONES

Recipe from Daleo Paleo

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Ingredients:

• 3 large eggs
• 2 lemons - zested
• 1/4 cup of fresh lemon juice
• 1/2 tsp vanilla
• 1/4 cup of honey
• 1/4 cup of coconut milk
• 1/2 cup of coconut flour
• 1/2 cup of tapioca starch
• 1/2 tsp of cream of tartar
• 1/4 tsp of baking soda
• 1/4 tsp salt
• 8 oz of fresh blueberries - regular or wild
  

Directions:

1. Preheat oven to 350℉ and line a baking sheet with parchment paper.
2. In a large mixing bowl thoroughly combine the eggs, lemon juice, lemon zest, vanilla, honey, and coconut milk. I suggest using a hand mixer.
3. With exception of the blueberries, add the remaining dry ingredients and combine. You will end up with a wet batter (but not liquid).
4. Carefully add the blueberries without breaking them.
5. Scoop the dough -a healthy 1/4 cup at a time onto the parchment paper.
6. Bake for 30 Minutes. The tops and sides should be golden and some of the blueberries may burst in the cooking process - but that ups the yummie factor. :)
   

bon appetit