Blueberry Lemon Scones
Recipe makes 8 servings
2 cups (224g) almond flour
2 scoops (80g) HLTH Code Creamy Vanilla
2 tsp (10g) baking powder
1 lemon, zest only
1/4 tsp sea salt
2 Tbsp sweetener of choice or to taste, (optional)
1/4 cup (56g) unsalted butter, cold, cubed
2/3 cup fresh or frozen blueberries
1 large egg (50g)
1/4 cup (60g) plain unsweetened Greek yogurt or heavy cream
Arrowroot powder, as needed
Milk, to glaze
1/3 cup powdered erythritol or sugar-free sweetener of choice
2 1/2 Tbsp lemon juice (or as needed)
Heat oven to 350°F/180°C. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
Add almond flour, HLTH Code Creamy Vanilla, baking powder, lemon zest, salt, and sweetener to a bowl; mix together to combine. Add butter and rub into the dry mixture until it resembles very coarse crumbs; toss in the blueberries. Whisk yogurt and egg in a small bowl and gently fold into the mixture until combined.
Transfer the dough to the prepared baking sheet and flatten into a 1-in (2.5cm) disk; cut into eight wedges. If the dough is too sticky, dust your hands with some arrowroot powder.
Brush the tops with milk and bake for 20 to 25 minutes until golden brown. Allow the scones to cool before separating.
Will keep in an airtight container for up to 3 days at room temperature or 5 days in refrigerator
Whisk sweetener and just enough lemon juice to form a glaze; drizzle over the cooled scones.
5.4g NET Carbs