I remember the first time I ever had a scone. There is this little cafe in the shore town my parents live in and my mom and I popped in for a treat. I was probably 12. There were these beautiful rustic mounds of pastry deliciousness that I’ve never encountered before. But, I saw chocolate chunks and I had to take the chance.
The crunchy outside, the fluffy inside, I was hooked. And they come in different flavors? Of course I’ll try them all!!
I love scones. I love how cozy they feel, like you can curl up with your tea or coffee and read a newspaper (ok smartphone). I also imagine my house would be perfectly tidy and white, smelling of fresh flowers I just picked from my garden. I’ll delicately nibble my decadent scone as I watch my children quietly play with their trains. Yes, scones are magical.
I really wanted to keep these low carb and gluten free, so I used a mix of almond flour and coconut flour. Bob’s Red Mill is one of my go-to coconut flours. The light taste and fine texture is perfect for baking and really adds a delicate dimension to these scones! You’ll love it!
The spring flavor combo is so on point. I love how the fresh lemon zest compliments the juicy blackberries and the soft and sweet coconut flavor ties everything together. Honestly, these scones just make me happy!!
So let’s make some Blackberry Lemon Coconut Scones:
Whisk everything together.
Zest the peel of the lemon directly into the batter, only removing the yellow skin. Then, cut the lemon in half and juice it. Strain the juice and whisk it into the batter.
Fold in the blackberries. I found the blackberries were best if they were cut in half, but I had some giant blackberries.
Side note: how amazing have blackberries been this year?!
Next, you want to take the batter and form triangles with your hands. I find they hold together best if you really try to pack smooth triangles instead of just plopping it onto a baking pan.
Form eight triangles and place them on a lined baking pan.
Melt 1 tablespoon of butter and brush it on top of each scone.
Finally, sprinkle the tops with some additional sea salt.
Bake for 30 minutes, and then broil for 2 minutes if you want things a bit more crispy (every oven is different).
Ok, important tip coming your way… PAY ATTENTION!!
Let the scones sit for a bit in the pan before you transfer them to the cooling rack. I was impatient (no wait, enthusiastic. I was very enthusiastic!) and tried to put them immediately onto the cooling rack from the oven. It caused some to crack a bit and I am NOT into that.
So. Be patient and wait 10 minutes or so before putting them on the cooling rack!Print
OBSESSED with these gluten free and paleo-friendly blackberry and lemon scones! Made with almond flour and coconut flour, they’re so tasty!!
- 1/2 cup (1 stick) butter, melted (ghee works too)
- 1/2 cup heavy cream (almond milk for paleo sub)
- 2 eggs
- 3 tablespoons agave nectar (honey or maple syrup works)
- 2 teaspoons vanilla extract
- 1/2 cup blanched almond flour
- 1/2 cup Bob’s Red Mill coconut flour
- 1/2 cup unsweetened shredded coconut
- 1/4 teaspoon sea salt
- 1 lemon, zest and juice
- 1 cup blackberries, cut in half
- 1 tablespoon butter (or ghee), melted for brushing
- pinch sea salt for topping
- Preheat oven to 350F.
- In a medium bowl, whisk together the melted butter, heavy cream, eggs, agave, and vanilla.
- Add the almond flour, coconut flour, coconut shreds, and sea salt.
- Whisk everything together.
- Zest the skin of the lemon directly into the batter, only removing the yellow skin.
- Then, cut the lemon in half and juice it. Strain the juice and whisk it into the batter.
- Fold in the halved blackberries.
- Next, take a handful of batter and form triangles with your hands. I find they hold together best if you really try to pack it in a triangle instead of just plopping it onto a pan.
- Form eight triangles and place them on a lined baking sheet.
- Melt 1 tablespoon of butter and brush it on top of each scone.
- Finally, sprinkle the tops with some additional sea salt.
- Bake for 30 minutes, and then broil for 2 minutes if you want things a bit more crispy (every oven is different).
- Let the scones rest for about 10 minutes before you transfer them to the cooling rack. If you try to transfer them too quickly, they may crack.
Serving (1 scone): Calories 369; Fat 29.4g (Sat 20.9g); Protein 5.1g; Carb 21.2g (net carb 12.9g); Fiber 8.3g; Sodium 195mg
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