Delicious Gluten-Free, Dairy-Free Blueberry Scones You’ll Want Every Morning

Blueberry Scones for the Win!!! I’m not typically a breakfast person, but when I do eat breakfast, I prefer something sweet—like cereal, cinnamon rolls, or a Burger King Hershey Sundae Pie (don’t judge). Unfortunately, I can't have these now that I’m gluten and dairy free. A few years ago, I discovered this Paleo Lemon Blueberry Scone recipe, and I must say—it really hits the spot.

It’s so simple to make! All you need is:

• 3 cups of almond flour

• 1 teaspoon baking soda

• 1/8 teaspoon sea salt

• 2 eggs*

• 2 tablespoons honey

• 3/4 cup fresh blueberries

• You can also add lemon to it by using the zest of 1 lemon and 2 tablespoons fresh lemon juice

  
  

*I haven't tried this with an egg substitute

Directions:

1) Preheat oven to 325 degrees

2) Add almond flour, baking soda, salt and lemon zest (if you’re using it) to a bowl and combine

3) Next you want to make a well in the center and add your wet ingredients and stir until well combined. Then fold in the blueberries.

4) Next scoop out the mixture onto a baking sheet lined with parchment paper. You can make these as big or small as you want. The directions say they should be about 1 inch thick and should make about 10. I did mine a little smaller and they made 14. You can flatten them out by wetting your fingers with warm water and patting them down.

5) Bake for 18-20 minutes until the tops get golden.

6) Let them cool on a baking rack. To store, wrap in freezer paper and freeze. To reheat, preheat oven to 300 degrees and then bake them/ warm them up for 15 minutes.

These are good but remember I said I was a sweet breakfast person.

Enter homemade Coconut Whip Cream:

1) Take a can of full fat coconut milk and leave in the fridge over night.

2) Turn upside down, open can and pour out the milk. The solid coconut will be at the bottom.

3) Whip with a mixer or hand mixer until fluffy, anywhere from a few minutes to 10 minutes (the key to getting it fluffy like whip cream is to put your mixing bowl and wire mixer in the fridge for about an hour)

4) You can add in sugar and vanilla extract to make it sweeter, but I left it plain and just stored in in the fridge.

I favorite way to have these is to warm one up, put some dairy free butter on it, drizzle a little honey and then top with the coconut whip cream. They are so good, you may want more than one-but make sure to keep an eye on the calorie count, since almond flour can be high in calories.