Updated: May 1, 2020
2 cups almond flour
1/2 cup millet flour
2 tbsp coconut sugar (optional)
1 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp sea salt
2 tbsp coconut oil, melted not hot
2 large eggs
1 1/2 tsp vanilla extract
Grated zest from 3 oranges
3/4 cup blackberries
Preheat oven to 375 Degrees F and line a baking sheet with parchment paper.
In a medium bowl, combine the almond flour, millet flour, coconut sugar if using, baking powder, cinnamon, and salt. In another medium bowl, combine the coconut oil, eggs, vanilla, and orange zest. Stir well. Add the egg mixture to the almond flour mixture, stirring well. Gently fold the blackberries into the dough.
Lay a square piece of parchment paper on the counter. Place the dough on the parchment and flatten into a 1-inch thick disk. Cut the disk in half, then slice each half into 3 wedges, creating 6 pieces. Place the scones on the lined baking sheet and bake for 18-20 minutes, until golden brown.
Let cool for a few minutes before serving. Store leftover scones in an airtight container in the fridge for up to 2 days.
Source: "Food: What the Heck Should I Cook?" By Dr. Hyman