When I saw that this recipe uses predominantly almond flour…the almond farmer’s daughter in me rejoiced!!  These are moist, high in protein & absolutely delectable!  Whip up a batch today!

Ingredients

• 2 c almond flour
• 1/2 c white or whole wheat flour
• 1/3 c brown sugar
• 2 t baking powder
• 1/3 t salt
• 2 eggs, beaten with fork
• 2 T lemon juice
• 2 t lemon zest
• 3 T coconut oil (chilled in freezer to make solid)
• 1 c fresh or frozen combination of berries (I use blueberries & raspberries)

Lemon Glaze*

• 1/2 c powdered sugar
• 1 T lemon juice
• 1 t lemon zest
• 1/2 t vanilla extract

Preheat oven to 375 deg. Line a baking sheet with parchment paper or butter the baking sheet & set aside.

In a food processor, pulse together almond flour, flour, sugar, baking powder & salt. Cut chilled coconut oil into 3-4 pieces & add to flour mixer. Pulse 6-10 times to integrate coconut oil into flour mixture (there should be small pieces of coconut oil throughout the dough).

Transfer flour mixture to large bowl. Make a well in the center of the flour. Mix in beaten eggs, lemon juice, lemon zest & berries until well combined (I use my hands).

Put dough onto flat surface & pat into a 10-12 inch circle. Cut into 8 even pieces (like a pie). Transfer pieces to prepared baking sheet. Bake for 22-24 minutes or until golden brown on the edges & dried to the touch.

When done transfer to wire cooling rack & cool for 10-20 minutes.

While scones are cooling, prepare glaze. Whisk together all ingredients until smooth. Once scones are cool, drizzle with glaze. Serve immediately & enjoy!

Notes

*I never add the lemon glaze. These scones are delish without it!