Double Blueberry Breakfast Scones

This month is going to be really busy for us here on the blog. Every Saturday there will be a new post plus a couple of other posts that will be published through out the month. We hope you enjoy everything we have prepared! We are still exploring and playing around with our berry powders. They are so versatile that you can really use them in anything! It's sort of like adding salt or pepper to a recipe, it's just something that comes naturally. 

So first up are these delicious double blueberry scones, we used our dried blueberries and our blueberry powder in them. They are gluten free and if you replaced the honey with maple syrup or agave nectar then it would be vegan too! 

Serves: 8-12 Scones
Time:

Ingredients:

• 3 Cups Almond Flour
• 1 TSP Baking Soda
• 2 Eggs
• 2 TBSP Honey (or Agave Nectar,  or Maple Syrup)
• 4 TBSP Lemon Juice
• 1/2 Cup SVO Dried Blueberries
• 2 TSP SVO Blueberry Powder
• Pinch of Salt

*Optional: Add in 1/4 C. of chocolate chips

Directions:

1. Preheat oven to 325 degrees F.
2. Add the almond flour, baking soda, salt, blueberry powder,  and lemon zest to a large bowl and combine.
3. Make a well in the center of the flour mixture and add the wet ingredients starting in the center, stir the dough until combined. Fold in dried blueberries (and chocolate chips if desired). 
4. Using a large ice cream scoop, drop the scones onto a prepared baking sheet. Lightly wet hands and gently flatten tops of the scones. They should be about 1 inch thick. 
5. Bake 18-20 mins until tops are golden brown.
6. Cool on wire rack.

*Store in air proof container.