Bob's Red Mill Spring Into Baking

BOB’S RED MILL E-BOOK | 2020 SPRING INTO BAKING Paleo Blueberry Lemon Scones MAKES: 4 SERVINGS PREP TIME: 10 MINUTES • COOK TIME: 25 MINUTES These paleo scones so buttery and delicious! Crispy on the outside, soft and flaky on the inside, they’re flavored with fresh blueberries and lemon, and sweetened with golden monkfruit sweetener. Ingredients: 2 cups Bob’s Red Mill® Paleo Baking Flour ¼ cup Golden Monk Fruit Sweetener or Sugar ½ tsp Baking Powder or ¼ tsp Baking Soda ¼ tsp Salt Zest of 1 Lemon ¼ cup solid Coconut Oil (60 mL) 1 Egg 2 Tbsp fresh Lemon Juice ½ cup fresh Blueberries Milk, for brushing Golden Monk Fruit Sweetener or Sugar, for topping Instructions: 1. Preheat the oven to 375°F. Line a sheet pan with parchment paper. 2. In a large bowl, combine flour, monkfruit sweetener, baking powder (or baking soda), salt and lemon zest. Whisk to combine well. 3. With a fork, cut coconut oil into the flour mixture. The mixture should look like coarse meal. Do not overmix. Next add egg and lemon juice and stir to combine. The mixture will not completely come together at this point. Add blueberries to the dough. 4. Using your hands, gently fold the dough to evenly incorporate the blueberries. When the mixture is mostly together (there may still be some crumbs), gently place the dough on the prepared sheet pan. Using your hands, form the dough into a circle about 9 inches in diameter and 1½ to 2 inches thick. 5. Cut into four pieces. Brush the dough with your milk of choice and sprinkle with extra golden monkfruit sweetener. Bake for 25 minutes, or until golden brown.