
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Serving: Serves more than 10
Blueberry and Lemon Almond Scones
There are some ingredients that are just meant to be put together. Lemon and blueberries is one of the combinations that is a match made in heaven. Team them both with almonds and you have a trio of delights.
Recipe Tester Feedback: "Yum. A lovely balance of flavours with the lemon and blueberries in this delicious gluten free scone. Hubby loved it. Definitely on my list to make again." - Lesley
No: Gluten / Dairy
Contains: Egg / Nuts
Preparation Time 15 minutes
Cooking Time 30 minutes
Serves 10-12
Can be frozen
Ingredients
- lemon - 2, zest only
- almonds - 300g, raw, blanched
- tapioca starch - 30g
- bicarb soda - 1 tsp
- salt - pinch
- coconut oil - 1 tbsp
- maple syrup - 80g
- lemon juice - 2 tbsp
- eggs - 2
- blueberries - 100-120g, fresh
Method
- Preheat oven to 160C. Line a cake tin with baking paper.
- Add the lemon zest (from 2 lemons) and almonds (300g) to the bowl. Blitz Speed 8/10 seconds. Scrape down sides.
- Add the tapioca (30g), bicarb soda (1 tsp) and salt (pinch) to the bowl. Mix Speed 4 / 3 seconds.
- Add oil (1 Tbsp), maple syrup (80g), lemon juice (2 Tbsp) and eggs (2) to the bowl. Mix Speed 3 / 5 seconds.
- Add blueberries (100-120g) to the bowl. Mix Reverse+Speed 1 / 5 seconds.
- Check if the mixture is combined. If not, mix for an additional Reverse+Speed 1 / 3-5 seconds. Pour mixture into prepared cake tin.
- Bake for 25-30 minutes until golden brown. Check with a wooden skewer. When it comes out clean the scones are cooked.
- Remove from oven and cool in tin for 10 minutes before removing and cooling completely on a wire cooling rack.
- Serve warm or cold with a cup of your favourite brew.
- Store in an airtight container in fridge for up to a week or wrap and freeze for up to 3 months.
Note: You can use frozen blueberries in this recipe. Thaw them out, let additional juice run off, then weigh to make sure you have the correct amount.
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