These paleo scones so buttery and delicious! Crispy on the outside, soft and flaky on the inside, they're flavored with fresh blueberries and lemon, and sweetened with golden monkfruit sweetener, a granulated, zero net carb sweetener that is often used as a 1-to-1 substitute for raw cane sugar.
Preheat the oven to 375°F. Line a sheet pan with parchment paper.
In a large bowl, combine flour, monkfruit sweetener, baking powder (or baking soda), salt and lemon zest. Whisk to combine well.
With a fork, cut coconut oil into the flour mixture. The mixture should look like coarse meal. Do not overmix. Next add egg and lemon juice and stir to combine. The mixture will not completely come together at this point. Add blueberries to the dough.
Using your hands, gently fold the dough to evenly incorporate the blueberries. When the mixture is mostly together (there may still be some crumbs), gently place the dough on the prepared sheet pan. Using your hands, form the dough into a circle about 9 inches in diameter and 1 ½ to 2 inches thick. Cut into 4 pieces. Brush the dough with your milk of choice and sprinkle with extra golden monkfruit sweetener. Bake for 25 minutes, or until golden brown.