Recipe by Babette M.
Adjust amounts to specific tastes. Experiment and have fun!
Preheat oven to 350 and line a baking sheet with parchment.
2 large eggs (room temp)
½ - ¾ c. honey
1 T vanilla
2 T melted coconut oil
½ - 1 tsp fresh lime juice
1 tsp lime zest
¼ tsp kosher salt
½ tsp cinnamon
½ tsp baking soda
1.5 c. blanched almond flour (I use Honeyville Grain)
2 – 3 T coconut flour
1 c. fresh blackberries (frozen okay) or other berry of choice
Blend all wet ingredients together. Add all but last three ingredients and mix well.
Slowly mix in almond flour in ½ c amounts until well mixed (no dry bits). Add in coconut flour and mix (don’t over mix, just blend so no dry bits). Dough should be sticky but neither runny nor dry. If too runny, add a bit more coconut flour to reach desired consistency. Gently fold in berries; be careful not to crush.
Drop balls of dough onto baking sheets, evenly spaced. Make sure each one has some berries.
Bake for 12-14 minutes, until edges and tops are golden brown and centers don’t look wet. Adjust baking time as needed; centers may still be moist.
Makes about 12-14 scones, depending on size. Enjoy.