This past week I have been studying like crazy for my nutrition final and on my way to being a certified nutritionist! I have learned more that I could ever imagine and am excited to share this passion with others.
My head is crammed with facts and I have been finding myself snacking on frozen blueberries! Yes, random… but they are a delicious, cool snack especially in this hot Hawaiian sun. Summertime means brightly colored fruits…my favorite being berries as these little clusters are packed with anti-oxidants, vitamins, and low in sugar content.
Adding lemon zest to the scones gives a slightly tart and refreshing taste. These scones are light and fluffy due to the nut flour and butter—they are best eaten fresh or stored in the refrigerator to keep from spoiling!
A perfect, satisfying snack when craving something sweet and carb filled—but these scones are packed with protein, good carbohydrates, and nutrients leaving your tummy happy!
- 2 1/4 cups almond flour
- 1/4 cup coconut flour
- 2 eggs
- 4 tbsp cold butter
- 1/2 cup kefir
- 2 tsp baking soda
- 1 tsp arrowroot powder
- 2 tbsp maple syrup
- 1 cup frozen blueberries
- Zest of 1 lemon
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a mixing bowl, combine all dry ingredients & eggs, kefir, maple syrup, and lemon zest. Mix thoroughly.
- Thinly slice cold butter and using a fork or pastry knife mix the butter into the dough. It is ok if there are small chunks of butter in the batter.
- Fold in frozen blueberries and lightly stir together.
- Working quickly, as it is important for the dough to stay cold, shape into flattened circles and place on parchment lined sheets.
- Bake for 20-22 minutes, until scones are golden brown on top.
- Serve warm with butter or whipped cream! For a desert add a dollop of lemon curd!