These healthier scones are packed packed with bursting blueberries and a hint of lemon and almond. Made with coconut oil, greek yoghurt and sweetened with a hint of honey.
- 1 Cup all purpose flour or gluten free flour
- ½ Cup almond flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 3 tablespoon honey
- 4 tablespoon greek yoghurt
- 3 tablespoon coconut oil
- 1 egg, half for the dough and half for brushing the top
- 1 lemon, zest
- ½ Cup blueberries mixed with 1 tablespoon flour
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Preheat the oven to 200C (400F)
In a mixing bowl, combine all the wet ingredients and the zest of one lemon. Whisk to well combined.
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Mix the dry ingredients in a separate bowl and then fold in to the wet ingredients. Gently fold in the blueberries mixed with 1 tablespoon flour.
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The dough will be sticky. Flour your hands and place the dough on a parchment paper and shape to a 6-8 inch circle, adding more flour as needed. Cut into 8 wedges and separate them a little.
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Brush with the reserved egg and sprinkle with 1 tablespoon sugar and 2 tablespoon almond flakes.
Bake for 15-20 minutes.
Enjoy!