By Dianne Bunis

Enjoy a scone that is dairy-free, grain-free and gluten-free and baked with "just picked" berries from the local orchard or farm stand or, if you're lucky enough, your own backyard! Serve with homemade preserves.

Summer berry scone, gluten-free

3 cups almond flour

1/8 tsp. salt

1 teaspoon baking soda

Zest of lemon

2 eggs

2 tablespoons honey

2 tablespoons fresh lemon juice

3/4 cups fresh local berries -- raspberries, blueberries or blackberries or a combination thereof.

Sugar for dusting top


Preheat oven to 325° F.

In a large bowl, whisk almond flour, baking soda and salt. Add lemon zest, stir to combine. Make a well in the center of flour mixture, add wet ingredients. Stir dough until well combined. Gently fold in berries.

Using an ice cream scoop, drop scones onto a parchment lined baking sheet.

Scones should be about 1 inch in thickness and at least 1 inch apart.

Bake 15-18 minutes until tops are golden brown. Remove, dust with sugar.