Instructions

1. Preheat the oven to 325 degrees F.
2. In a medium to large bowl mix the almond flour, baking powder and sea salt. Set aside.
3. In a separate small bowl, mix the sour cream, eggs, vanilla extract and honey.
4. Pour the wet ingredients over the dry ingredients and mix until combined.
5. Add fruit and zest if using and mix well.
6. Scoop the dough onto a parchment paper lined cookie sheet and form into a flat circle.
7. Refrigerate the scone dough for 20-30 minutes.
8. After refrigeration, cut the scones out into equal wedges with a pastry cutter or sharp knife.
9. Bake the scones for 20-25 minutes, or until golden brown.
10. Remove the scones from the oven and allow them to cool on the baking sheet for 10 minutes.
11. Then, place the scones on a wire rack to cool for another 10-15 minutes.

Glaze Instructions:

Mix the powdered sugar with cream and vanilla extract to form a thin paste that spreads easily. If you need to thin the glaze, add more milk as needed.