Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Combine Dry Ingredients: In a large mixing bowl, combine almond flour, sweetener, coconut flour, baking powder, and salt. Whisk until well-blended.
Cut in Butter: Add the cold, cubed butter to the dry mixture. Use a pastry cutter or fork to cut in the butter until the mixture resembles coarse crumbs.
Add Wet Ingredients: In a separate small bowl, whisk together the egg, vanilla extract, lemon zest, and lemon juice. Pour the wet ingredients into the dry mixture, stirring until a dough forms.
Fold in Blueberries: Gently fold in the blueberries, being careful not to squish them too much.
Shape the Dough: Place the dough on the prepared baking sheet and form it into a round disk about 1 inch thick. Use a knife to cut the disk into 6-8 wedges, gently separating them slightly to allow room for baking.
Bake: Bake for 18-20 minutes, or until the scones are golden around the edges and a toothpick inserted in the center comes out clean. Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.Continue reading…
