Blueberry Scones with Lemon Glaze

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.

Ingredients

Scones Ingredients:

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

Directions

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.