Instructions

1. Defrost and strain blueberries and pat dry.
2. Preheat oven to 375 F. Line baking sheet with parchment paper.
3. In a small bowl, combine lemon juice and milk. Stir, and allow to sit for 15 minutes to create your ‘buttermilk’.
4. In a mixing bowl, combine almond flour, spelt flour, sugar, baking powder, baking soda, salt, cinnamon and Benefiber. Add ‘buttermilk’, vanilla extract, and coconut oil. Mix well until dry ingredients are completely incorporated to make a dough.
5. Using a spatula, fold in the blueberries and figs until just until combined. Do not overmix.
6. Using generous ¼-cup measures, drop batter about 1” apart onto prepared baking sheet. Lightly brush surface of scones with the ‘buttermilk’. Bake 14 to 18 minutes, or until tops are lightly golden brown and firm to touch.

Number of servings (yield)

8 servings

Category

Breakfast

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