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Almond Flour Lemon Blueberry Scones
Ingredients
  • subheading: SCALE 1X 2X 3X:
  • 2 cups finely-ground almond flour, spooned and leveled + more as needed.
  • 1 ½ tsp baking powder
  • 1 TBS lemon zest
  • ½ tsp salt
  • 2 TBS unsalted frozen butter, grated
  • ½ cup plain Greek yogurt
  • 3 TBS honey
  • 1 large egg, beaten
  • 1 tsp vanilla extract
  • ⅔ cup fresh blueberries
  • subheading: Lemon Glaze:
  • ¼ cup powdered sugar or Swerve confectioner (for sugar free)
  • 1 TBS fresh lemon juice
  • 1 to 2 TBS milk or heavy cream (or as needed for desired consistency)
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