I was looking for a good scone recipe for a long time and finally came across this amazing recipe by Dr. Mark Hyman and his cranberry scones with orange glaze. I didn’t have cranberries or oranges at home when I decided to make the scones so I used in season blueberries and lemons that I had in the fridge and swapped a few ingredients to be Lectin-free compliant.
What I like about these scones is, they are made from a mixture of almond and millet flour and added fresh thyme leaves that gives the scones an interesting flavor. They are also much healthier alternative then regular scones.
- 2 cups almond flour
- 3/4 cup millet flour, plus more for dusting
- 1/4 cup monk fruit sweetener
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp sea salt
- 2 tsp fresh thyme leaves
- 1/2 cup coconut oil or grass fed ghee, unmelted
- 2 Tbsp fresh lemon zest
- 2 large omega-3 or pastured eggs
- 1/4 cup coconut cream or yogurt
- 1/2 cup fresh blueberries
Lemon Glaze Ingredients:
- 1/2 cup Powdered Swerve
- 1 Tbsp water
- 1 Tbsp lemon juice
- 1/2 tsp vanilla extract
- In a large bowl combine almond and millet flours, monk fruit sweetener, baking powder, cinnamon, salt, and fresh thyme.
- To the same bowl add the coconut oil or ghee and use a large fork to break the coconut oil into the mixture creating crumbs.
- In a separate bowl, combine coconut cream or yogurt, lemon zest, and eggs and beat until combined. Add the dry ingredients a bit at a time while stirring with a wooden spoon. The dough should not be sticky. If too sticky or wet, add more almond flour a tablespoon at a time.
- Transfer dough into the refrigerator for 10 minutes and preheat the oven to 375 °F. Line a baking sheet with parchment paper.
- After 10 minutes in the refrigerator, remove the bowl and gently stir in blueberries.
- Prepare a large cutting board or piece of parchment paper on the countertop and dust with a few pinches of millet flour. Roll dough into a ball on the flour, flatten into a circle about 1 1/2 inches thick, and cut into 8 wedges. Place scones evenly on the baking sheet and bake for 25 minutes or until golden brown.
- Make the glaze. In a little bowl combine Swerve with water, lemon juice, and vanilla extract. Optional to add more lemon zest. Set aside.
- When scones are ready, remove from the oven and let cool before drizzling the glaze. Store in an airtight container in the refrigerator for up to 1 week.
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