Gluten free and berry delicious!
2 cups almond flour
1/2 tsp baking soda
2 Tbsp egg whites
2 Tbsp honey
1 tsp lemon juice
1/2 tsp salt
3/4 cup strawberries
1 lemon juice and zest
3-4 Tbsp milk
1.5 cup powdered sugar
1 pinch of salt
Preheat oven to 350F.
Combine all ingredients except for berries in a bowl. Mix until well combined.
Stir in berries (I found my hands to be the best tools for mixing this!)
Transfer dough to a floured surface and mold into square that’s about 7×7
Cut square into 4ths so you have 4 squares. Cut each of those squares diagonally in half so you have 8 right angle triangles.
Transfer to a baking sheet lined with parchment paper.
Bake 11–15 minutes, until they begin to brown on top and aren’t mushy.
Allow to cool completely before devouring!
Serving: 1 scone, excluding glaze
yields 8 servings