Breastfeeding Friendly Lemon Blueberry Almond Flour Scones
Total time47 min
Prep time15 min
Cook time22 min
4.5(6)
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Learn more →Ingredients
8 servings
For the scones
- 2 cups almond flour
- ½ cup oat flour
- 1 ½ tsp baking powder
- ¼ tsp fine sea salt
- 1 tbsp lemon zest (from about 2 lemons)
- 3 tbsp coconut oil, solid (not melted)
- 2 large eggs
- 4 tbsp maple syrup
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 cup fresh blueberries
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- 2
In a large mixing bowl, whisk together the almond flour, oat flour, baking powder, salt, and lemon zest until evenly combined.
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