Strawberry Lemon Scones

1 1/2 cups Almond Flour
1/2 tsp baking soda
1/4 tsp sea salt
zest of 1 lemon
1 egg
1 tbsp coconut oil (melted, slightly cooled)
1 tsp vanilla
1 tbsp lemon juice
1/2 cup chopped strawberries
1 tbsp honey (optional)

Preheat oven to 325 F. Line a baking sheet with parchment paper (I didn't have any parchment today as such I greased the pan with coconut oil, they did stick slightly but would be a possible option).

In a large bowl mix together almond flour, lemon zest, baking, soda, salt.

In a small bowl slightly beat the egg, vanilla, coconut oil, lemon juice, honey with a whisk/fork.

Add to dry ingredients and stir until incorporated.  Add strawberries

Using a large cookie scoop or ice cream scoop, drop onto lined parchment paper. Cook for 14-18 minutes until golden brown on top (do not overcook, color should just be slightly golden). Cool on wire rack about 10 minutes to allow everything to come together.

Recipe from Baking with Balance