Almond Flour Scones 
Lightly sweet, tender scones made with almond flour for a delicious grain-free twist on a classic favorite.
Ingredients:
2 cups almond flour
2 tablespoons coconut flour
2 teaspoons baking powder
¼ teaspoon salt
2 tablespoons granulated sweetener or sugar
2 large eggs
¼ cup unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
2 tablespoons milk or unsweetened almond milk
Optional Add-Ins:
⅓ cup blueberries
¼ cup chopped pecans
2 teaspoons lemon zest
2 tablespoons sugar-free chocolate chips
Instructions:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the almond flour, coconut flour, baking powder, salt, and sweetener.
In a separate bowl, whisk the eggs, melted butter, vanilla extract, and milk.
Add the wet ingredients to the dry ingredients and stir until a soft dough forms.
Fold in any optional add-ins if using.
Shape the dough into a 7-inch round on the prepared baking sheet and flatten to about 1 inch thick.
Cut into 8 wedges and gently separate them slightly.
Bake for 18–22 minutes, or until golden around the edges.
Cool for 10 minutes before serving.
Tip: For a bakery-style finish, brush the tops with a little milk before baking and sprinkle with a pinch of coarse sweetener.
