Typical scones are LOADED with butter… but not these!  For a video tutorial of blueberry scones, click here. 

INGREDIENTS (serves 8):

PREPARATIONS:

1. Preheat oven to 350°F. Line a cookie sheet with parchment paper and set aside.
2. In a medium bowl, combine the almond flour, 20/20 powder, baking powder and sea salt. Set aside.
3. In a small bowl, whisk the almond milk, coconut oil, egg whites, vanilla extract and lemon juice together. Pour mixture into the medium bowl of dry ingredients and fold until a dough forms (dough should be pliable but not crumbly or stiff; add a little more almond milk, a teaspoon at a time, if too dry).
4. Once a dough has formed, fold blueberries and rind of 1/2 of lemon into dough.
5. Place the dough onto parchment paper and form a disk shape, about 1 inch thick. Cut into 8 triangular wedges (like a pie or pizza). Separate pieces about 1 inch apart so they have room to rise. Top with remaining lemon rind. Place in oven to bake for about 20 minutes until golden.
6. While scones bake, prepare glaze by whisking glaze ingredients together in a small bowl. Once scones are done baking, drizzle glaze evenly over them and allow glazed scones to cool completely (scones and glaze will firm up as they cool).

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