Ingredients
2 cups almond flour
1/4 cup Zen Basil Seeds
2 tsp baking powder
1/4 tsp salt
1/4 cup cold butter, cubed
1/3 cup maple syrup (or honey)
1 large egg
1/2 cup buttermilk
1 tsp vanilla extract
1 cup fresh or frozen blueberries
Optional Topping
Powdered sugar
Honey, for drizzling
Instructions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the almond flour, Zen Basil Seeds, baking powder, and salt.
Cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the maple syrup, egg, buttermilk, and vanilla extract.
Pour the wet ingredients into the dry ingredients and gently mix until just combined.
Fold in the blueberries, being careful not to overmix.
Transfer the dough to a parchment-lined baking sheet, form it into a 1-inch-thick circle, and cut into 8 wedges. Gently separate the wedges.
Bake for 20–25 minutes, or until the tops are lightly golden.
Allow the scones to cool slightly, then dust with powdered sugar and finish with a light drizzle of honey.
Serve warm and enjoy!
