Ingredients: 

1 ½ cups white rice flour

½ c tapioca flour

6 tbsp. coconut sugar

2 ½ tsp. baking powder

½ tsp. sea salt

zest of 1-2 lemons

8 tbsp. unsalted grass fed butter, frozen (1/2 cup)

½ c full fat coconut milk

1 pasture raised egg

1 tsp. vanilla extract

1 cup blueberries

 

                                                                                  Icing:

                                                                                ¼ cup coconut butter, melted

                                                                         ¼ cup full fat coconut milk

2-3 tbsp. fresh lemon juice

1 tsp. raw honey (optional)

Liquid stevia to taste

 

 

 

Directions: 

1. Preheat oven to 400 degrees.

2. In a large bowl, whisk together flour, sugar, baking powder and salt.

3. Add lemon zest and whisk together.

4. Grate frozen butter (I used a box grater)

5. Add grated frozen butter to dry ingredients and combine until mixture resembles coarse meal. (I used a pastry cutter for this. Two knives or a fork would work as well)

6. In a small bowl, whisk together coconut milk, egg and vanilla.

7. Add wet ingredients to dry ingredients and mix lightly so that everything appears moistened.

8. Add blueberries and fold gently (the dough will be a little wet)

9. Scoop dough onto floured cutting board.

10. Form into an 8 inch disc and place in freezer for ~10 minutes.

11. Take dough out of freezer and cut into 8 wedges.

12. Bake for 20-25 minutes or until golden brown.

13. Allow scones to cool for 5-10 minutes before drizzling lemon glaze over the scones.

 

Enjoy and be well!