Gluten-Free Lemon Blueberry Scones

These gluten-free blueberry and lemon scones are full of fresh flavors and would be great for breakfast or as a snack. They are soft because they are made with almond flour and coconut flour, and the lemon zest gives them a nice twist. There are juicy blueberries all over the cake, so every bite is a sweet treat.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup tapioca flour
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 2 eggs
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 1/2 cup fresh blueberries

Instructions:

Warm the oven up to 350F 175C and put parchment paper on a baking sheet

Put almond flour, coconut flour, tapioca flour, and lemon zest in a large bowl and mix them together

Cocoa butter that has been melted, eggs, and vanilla extract should all be added

Mix everything together well

Add the blueberries slowly and carefully

Make eight equal pieces of dough and shape each one into a round scone

Put the scones on the baking sheet that has been prepared

Bake for 18 to 20 minutes, or until they are golden brown

Take it out of the oven and let it cool down a bit before you serve it

Have fun with your gluten-free scones with lemon and blueberries!