A favorite grain, gluten and dairy free scone recipe that is also paleo! Enjoy with blueberries and add some ginger for extra special flavor.
Prepare a baking sheet with parchment paper.
In a large mixing bowl, place all the dry ingredients and whisk out all lumps.
Add the lemon juice and mix.
Add the remaining ingredients and mix well. Let dough sit for 10 minutes to incorporate. After 10 minutes, if too sticky, add about a tablespoon of almond flour.
Mold into a 6 inch round diameter and place on baking sheet. Add some extra blueberries to the top.
Using a greased knife, cut the round into four pieces.
Bake at 350 degrees F. for 20 minutes. Take out of the oven, separate into four scones that are not touching. Place back in the oven for 5 - 10 minutes until tops are browned.
Let cool and spread lemon glaze if using.
To store: they usually are consumed right away but may last a day in an airtight container.
*You can use frozen blueberries. After you make the individual scones and place on baking sheet, press frozen blueberries into the tops of the scones. Otherwise, tossing into the batter may turn the batter blue.
To prevent your frozen blueberries bleeding into the batter. Don’t leave them out to defrost. Instead, rinse the frozen blueberries to defrost them.
Instead, rinse the blueberries in cold water several times until they are defrosted, and the water is relatively clear when you drain them. As they defrost, the water may start out dark blue, but will gradually lighten to a watery reddish blue.
Dry the blueberries well with paper towels by spreading them out evenly on them and pressing another layer on top. Press gently and leave until you need them.
Before adding the defrosted blueberries to the batter, coat them on a tablespoon of grain-free flour, like almond flour (be sure to stir gently when folding them into the batter).