Berry Scones
Parchment paper, for lining the sheet pan
2ВЅ cups blanched almond flour (we prefer the Honeyville brand)
1 tablespoon plus 1 teaspoon coconut sugar
2 teaspoons baking soda
1 teaspoon lemon zest
Pinch of salt
Вј cup ghee or coconut oil, at room temperature
2 large eggs
2 teaspoons vanilla extract
1 cup fresh raspberries
- Preheat the oven to 350В°F. Line a sheet pan with parchment paper.
- In a medium-size mixing bowl, whisk together the almond flour, coconut sugar, baking powder, lemon zest and salt. Add the ghee and, using a fork or your fingers, combine until the mixture resembles coarse meal.
- Add the eggs and vanilla and mix. Gently fold in the berries.
- Form the dough into 12 scones of equal size (the triangle shape is typical, but you can shape these however you’d like) and place them on the prepared sheet pan.
- Bake the scones for approximately 15 minutes, or until golden brown around the edges.
NOTE: If you don’t have access to coconut sugar, use 1 tablespoon raw honey instead. However, instead of adding the honey in step 2, when the coconut sugar is added, add the honey in step 3, along with the eggs and vanilla.
VARIATIONS: Don’t feel like raspberries? You can use other fresh berries (strawberries, blueberries, blackberries), or even give these a shot with some dried fruit (raisins, cranberries, etc.).
