Blueberry Lemon Scones

As always: gluten-free, grain-free, sugar-free and OH-SO-GOOD.  Perfect for Mother's Day brunch.  Enjoy!

Ingredients

• 1 1/2 cups almond flour
• 1 cup coconut flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/2 teaspoon cinnamon
• 1/3 cup pulverized Xylitol (whiz it up in a blender or spice grinder to get a finer consistency)
• 1/3 cup melted butter
• 2 free-range organic eggs
• 1 teaspoon vanilla
• the zest of one lemon
• 1 cup (or more if you love 'em as much as I do) organic blueberries

Method

• Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.
• In large bowl, combine all dry ingredients.
• In a small bowl, wisk together wet ingredients.
• Mix wet ingredients into dry ingredients and add lemon zest and blueberries.
• Form scones with about 1/4 cup of the mixture and place on baking sheet at least one inch apart.
• Bake for 12-17 minutes or until a toothpick inserted in the middle comes out clean.