Lemon-Blueberry Scones

Prep: 15 min
Cook: 25 min
Yields: 10 scones


3 eggs
zest from 2 lemons
1/4 cup lemon juice (from ~ 1 -1/2 lemons)
1/4 cup coconut milk
1/2 teaspoon vanilla extract
1/4 cup honey
1/2 cup coconut flour
1/2 cup arrowroot flour
1/4 teaspoon baking soda
1/2 teaspoon cream of tartar
1/4 teaspoon sea salt
6 ounces fresh blueberries


– Preheat the oven to 350 degrees F.
– In a food processor or a large mixing bowl with a hand mixer, thoroughly combine the eggs, lemon zest, lemon juice, vanilla extract, and honey.
– Sift in the remaining ingredients, except the blueberries, and mix for about 2 minutes or until the batter is well combined and forms a loose, very wet dough. If the batter is still too loose to somewhat hold its shape, let it sit for 5 more minutes.
– Gently fold in the blueberries until they are evenly dispersed through the mixture.
– Using 1/4 cup of batter for each scone, gently roll each scone into a loose ball and put on a parchment-lined baking sheet. Press down the top of each scone to flatten slightly.
– Bake for about 30 minutes, or until the edges are golden brown.

Source: https://balancedbites.com/content/nut-free-paleo-lemon-blueberry-scones/