Blackberry Almond Scones

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Prep Time15

Cook Time16

Course: Breakfast

Servings:

In a large bowl, mix together the dry ingredients: almond flour, tapioca starch, coconut flour, coconut sugar, baking soda, and salt.
Make the ghee or butter is cold. If using butter, cut into small chunks. Add the butter or ghee to the dry mixture using a pastry knife or food processor. Cut or pulse until the mixture is cumbly.
In another bowl, whisk together the egg, coconut milk, and almond extract. Pour into the dry mixture and incorporate using a rubber spatula or wooden spoon. Continue to mix until no dry pockets remain. Now gently fold in the blackberries and almonds.
Transfer the dough to the fridge and let chill for at least 30 minutes (you can also freeze).
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Using another piece of parchment paper, place the dough on the paper. Using a rolling pin or your hands, roll the dough into a large circular disk. If it's too sticky, use some tapioca starch and sprinkle on top.
Cut the dough into 8 equal wedges and place on the prepared baking sheet. Pin extra almonds into the wedges if desired. Transfer to the oven and bake for 15-17 minutes, or until golden brown and fluffy.
Remove from oven and let cool.
Now make the glaze. Stir together the coconut butter, maple syrup, almond extract, and a pinch of salt. If too thick, add in 1 tbsp of water until you get a thinner glaze. Drizzle on top of each scone and serve.