Blueberry White Chocolate Scones with Lemon Glaze
These Blueberry White Chocolate Scones with Lemon Glaze are so beautiful, & I think that’s half the fun in making them! The fresh blueberries, lemon zest, and browned white chocolate in these scones make for such a good brunch treat.
Servings: 8 Servings
Calories: 327kcal
Ingredients
- 1 Cup Almond Flour
- ½ Cup Coconut Flour
- 2 Tablespoons Baking Powder
- 1 Teaspoon Baking Soda
- 1 Teaspoon Salt
- 1 Lemon juice and zest
- ½ Cup Coconut Milk
- ¼ Cup Maple Syrup
- 1 Egg
- 2 Tablespoons Coconut Oil
- 1 Cup White Chocolate Chips
- 1 Cup Blueberries frozen or fresh
Berry Lemon Glaze
- ¼ Cup Blueberries
- ¼ Cup Maple Syrup
- 2 Tablespoons Greek Yogurt
- 1 Tablespoon Lemon Juice
Instructions
- Preheat your oven to 350°. Combine the dry ingredients in a large bowl—almond flour, coconut flour, baking powder, baking soda, and salt. Mix well.
- In a medium bowl, blend the wet ingredients—coconut oil, lemon juice & zest, coconut milk, maple syrup, and egg. Mix well and then pour the wet ingredients into the dry ingredients.
- Once both are combined, stir the ingredients with your hands. Stir just until all of the flour chunks are gone and everything is combined—you don’t want to over stir!
- Add the white chocolate chips to the mix and be sure they’re evenly distributed.
- Add the blueberries. Stir gently so the blueberries don’t break too much.
- Once thoroughly combined, use your hands to shape the dough into approximately a 6×6 square. Put the scones in the freezer for 15-20 minutes, allowing them to chill.
- Cut it diagonally twice, then horizontally, and then perpendicular to create 8 equal triangles. Get out a baking sheet & bake on parchment paper at 350° for 20 minutes. If you don’t have parchment paper, lightly oil the baking sheet.
- While the scones bake, prepare the berry lemon glaze. In a small bowl, combine blueberries, maple syrup, greek yogurt, and lemon juice. Mix well and drizzle over the warm scones for an extra burst of flavor! Enjoy
