I really love scones and wanted to make some the other day as a quick snack. Normally, I like to use Oatmeal but one of our Master Chefs (thank you Peter) told me to try his not so secret recipe and I absolutely fell in love. If you want to change things up a bit, these FREEZER FRIENDLY high protein Blueberry Scones are an awesome treat to have. Enjoy!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Ingredients:
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1 egg
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20g coconut sugar
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10g honey
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1/4 cup almond milk
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1 lemon zested
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1 cup fresh wild blueberries
Instructions:
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Combine egg, milk & lemon in a bowl mix to combine. Add honey & coconut sugar.
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Mix blueberries & pancake mix in a bowl until blueberries are cobined slowly. Once combined, mix in dry ingredients with wet.
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On a tray lined with parchment paper, scoop the desired amount of mix 3-5cm apart. Bake at 380F for 8-10 minutes.
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Careful when taking them out, Enjoy!
MMMMM I can smell the yummy scones from here! I'm going to go dive into mine right now. Until next time!
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