Lemon Blueberry Scones (#gluten free)

 Gluten-Free Lemon Scones

1/4 c coconut oil (melted)

4 T lemon juice

1 T lemon zest

6 T stevia blend

1 tsp vanilla extract

pinch of salt

1 1/4 c ground almonds (or almond flour works too)

1 c blueberries

1 c coconut flour

1/4 c tapioca starch

2 tsp baking powder

1/4 tsp baking soda

1/2 - 3/4 c almond milk

Preheat oven to 350 F. Add lemon juice, lemon zest, stevia, vanilla, salt, almond and blueberries to melted coconut oil. Stir in flour, powder and soda Mix well until dough forms. Add almond milk little by little. it should be soft, but firm enough to mold easily. Add a tiny splash more milk if it looks too dry. 

Line baking tray with greased baking paper. Shape the dough one inch thick. Cut into eight triangles, but not all the way through.  They come out fluffier when baked pressed together. 

Bake in oven 15-20 min until browned and an inserted skewer comes out clean. Leave to cool slightly then slice into separate pieces.

see original at www.rhiansrecipes.com 

I have tried these but have used more almond milk and dropped them onto the baking sheet. Tasty!