This summer we have had almost 6 weeks of non-stop sunshine which almost never happens in June & July on the West Coast. One of my summer delights is to pick fresh blackberries from the myriad of roadside bushes around my home for making Lemon Blackberry Scones, among other recipes . Normally, August is the month for ripe blackberries. It’s still only July but they are ready so I’m picking!
Aside from being a delicious treat, Blackberries are full of antioxidants, especially vitamin C. Just one cup of raw blackberries has 30.2 milligrams of vitamin C. That’s half the daily recommended value. …
They’re high in fiber. …
Great source of vitamin K. …
High in manganese. …
May boost brain health. …
Helps support oral health.
Lemon Blackberry Scones {Gluten, Dairy-Free + Paleo}
These delicious and healthy lemon blackberry scones are made with almond flour for extra protein, flavor and an amazing moist texture! They are paleo, gluten-free, dairy-free, low glycemic, and can easily be made without sugar altogether by substituting with Stevia. They make the perfect breakfast/ brunch addition or an afternoon treat with a cup of tea!
Ingredients
- 2 cups almond flour
- 1/2 cup gluten-free baking flour
- 1/3 cup organic or brown sugar (for sugar-free use 1/8 cup Stevia)
- 2 teaspoons baking powder
- 1/3 teaspoon Himalayan sea salt
- 2 eggs
- zest of 1 lemon
- 2 tablespoons lemon juice
- 3 tablespoons chilled coconut oil
- 1 cup fresh blackberries
Method
Preheat oven to 375F / 190C degrees. Line a baking sheet with no-stick aluminum or parchment paper and set it aside.
In a large mixing bowl, whisk together almond flour, flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture and stir in eggs, lemon juice & zest until well combined. Then, add chilled coconut oil cut into the flour Use two knives or a pastry blender. Continue until the batter has small pieces of coconut oil throughout. Carefully fold in fresh blackberries and chill dough for at least 30 minutes.
Once the dough has chilled, scoop it on the prepared baking sheet. Using your hands, form dough into an even-layered disk shape (about 8 inches wide). Cut into 8 even pieces with a long sharp knife (like a pie, but without separating the slices), then bake for 22-24 minutes or until golden brown on the edges. Just when they’re out of the oven, re-cut the scones if needed. Set aside to cool for 20 minutes.
.
Note: These scones are best right out of the oven. If you need to serve them later they will be delicious but will lose their crunchiness unless reheated in a toaster oven.
Leave a Reply