Delicious and healthier lemon blueberry scones made with almond flour, for extra flavor and an amazing moist texture! They are paleo, gluten free, dairy free and can easily be made without refined sugar. They make the perfect afternoon treat!
Preheat oven to 375F / 190C degrees. Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, whisk together almond flour, arrowroot, coconut sugar, baking powder, and salt. Make a well in the center of the flour, mix and whisk in eggs, lemon juice & zest until well combined.
Then, add chilled coconut oil, using a pastry cutter or knife to “cut” into the flour (you want small pieces of coconut oil throughout the dough). Continue until the batter has specks of coconut oil throughout.
Fold in fresh blueberries (see method below in the notes if using frozen blueberries), then chill dough for at least 30 minutes.
Once the dough has chilled, scoop it on the prepared baking sheet. Using your hands, form dough into an even-layered disk shape (about 7 inches / 17 cm wide). The dough might still be sticky, but it's ok. You might use lightly wet hands if needed.
Cut into 8 even pieces with a long sharp knife (like a pie, but without separating the slices), sprinkle with coconut sugar (optional) then bake for 22-24 minutes or until golden brown on the edges and dried to the touch.
Just when they're out of the oven, re-cut the scones if needed. Set aside to cool for 20 minutes.
While the scones are cooling, prepare the glaze. Whisk together all ingredients until smooth. Once the scones are cooled, drizzle all scones well with glaze. Serve immediately.