Light, moist and damn delicious.
Prefect for all of the special mommas in your lives!
These aren't your typical scones, but it's Mothers Day and my momma is anything but typical.
So, these were created for the breakfast, pastry loving lady that she is!
Guys, I can't lie. I didn't think this recipe would work, but boy am I SO happy that it did! They are absolutely to die for. So fluffy, moist and so light. Anything but your typical scone and I am so ok with that!
Okay, sappy Mothers day talk just real quick.
I am so so so so so so so so lucky, I could say so for actually ever, but you get it. I am SO lucky for the mom that I have. She is everything a Mom is supposed to be and more. She is definitely my best friend and biggest support and always pushes me to be the best that I can be! Dad too 🙂 I love my parents and I will likely talk about them lots and lots because they are the best two human beings ever!
Well, I had to make her something special and she loves biscuits so much, but I've been there, done that, so I thought I would try my hand at a paleo scone with a killer glaze and man oh man, it is killllllller.
Originally I wanted to use cashew butter as the nut butter for the glaze, but turns out I had already finished the jar ¯\_(ツ)_/¯
So, I scrounged through my pantry and searched for the best compliment to these not-too-sweet, lemony, basil-y scones and I found the perfect fit! The last of my Georgia Grinders maple caramel almond butter and it was seriously the perfect flavor pairing with the lemon and basil! If you don't have this nut butter that is totally fine! Use any on hand, but I think the Georgia Grinders one or raw cashew butter would yield the best flavor combo!
Also please note that there is a vegan option too!
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Paleo Lemon Blueberry Basil Scones
Ingredients
Scones
- 2 cups almond flour
- ½ cup tapioca flour/starch
- 2 tablespoons coconut flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- ¼ cup cold and solid coconut oil or vegan butter (see notes)
- 1 egg
- ¼ cup pure maple syrup
- 1 tablespoon vanilla
- 1 lemon zested
- 2 ½ tablespoons lemon juice
- ½ cup blueberries
- ⅓ cup chopped basil
Glaze
- 4 tablespoons nut butter of choice see notes
- 7 ½ tablespoons tapioca flour/starch arrowroot would work too!
- 3 tablespoons pure maple syrup
- 4 tablespoons lemon juice
Instructions
- In a food processor, combine almond, tapioca and coconut flour and your baking soda, baking powder and sea salt and pulse a few times to combine well.
- Add your solid coconut oil and pulse to distribute through your dry. Add your egg, maple syrup, vanilla, lemon zest and lemon juice and pulse until well combined.
- If your coconut oil is cold enough it will likely start to form a dough ball, but if not don't panic! Put your dough mixture into a bowl and fold in your blueberries and basil.
- Roll out some plastic wrap on your counter and put your dough on it and form into a square or circle and then wrap it completely in plastic and put it in your freezer flat for 30-40 minutes until solid enough to roll and slice.
- Preheat oven to 350 degrees F.
- Once solid enough (doesn't have to be completely solid) remove from freezer and plastic wrap and put between two pieces of parchment paper.
- Sprinkle a little almond flour on the bottom of your parchment paper and on top of your dough (to prevent sticking) and roll your dough until it is about a ½ inch thick.
- Using a pizza cutter or very sharp knife, slice into 8 triangles, brush with a little melted coconut oil or ghee and place on a prepared baking sheet.
- Bake for 20-25 and until the top of your scones are golden.
- Remove from oven and let cool completely before you add your glaze.
- Put all glaze ingredients into a bowl and whisk until well combined.
- Once cooled, top your scones with glaze, lemon zest, basil and extra blueberries!
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