Blueberry Lemon Scones

By nnlester

Ingredients

• Lemon Glaze:
• 1/2 cup Nutiva shortening
• 3 cups spelt flour
• 1/4 cup Nutiva coconut palm sugar
• 1 tablespoon + 3/4 teaspoon of baking powder
• 1/4 teaspoon salt
• 2 tablespoons lemon zest
• 1/2 cup frozen blueberries
• 1 egg
• 1/2 cup + 2 tablespoons coconut milk, divided
• 1/4 cup coconut palm nectar
• 1 teaspoon lemon juice

Details

Servings 12
Preparation time 20mins
Cooking time 50mins
Adapted from foodbabe.com

Preparation

Step 1

Instructions

Preheat your oven to 350 degrees.

In a small bowl place the shortening in the freezer for 10-15 minutes.

In a separate bowl mix together the flour, sugar, baking powder and salt.

Cut in the shortening with the back of a fork or pastry cutter until the size of a pea.

Add the lemon zest and blueberries and mix gently to combine.

In a small bowl mix the egg and the coconut milk together. Add to the dry ingredients and mix only until combined.

Roll the dough out on a floured cutting board until it is 1” thick. Cut the scones into your desired shape and put on a baking sheet. Brush with the 2 tablespoons of coconut milk and place in the oven.

Bake for 25-30 minutes.

While baking make the lemon glaze by combining the coconut palm nectar with the lemon juice.

Drizzle on top of each scone when they first come out of the oven.