BREAKFAST + DAIRY FREE + EASY HEALTHY RECIPES + HEALTH & LIFESTYLE + SNACKS/SWEET TREATS
BREAKFAST BLUEBERRY SCONES
JUNE 6, 2021
Almond flour Blueberry Scones
Hi, Angels Working On Earth Family!
We are celebrating blueberries! Let us have some juicy berries for breakfast this morning? We have created a healthy yet delicious breakfast for you today. We experimented with almond flour in place of white flour to add a wholesome attitude to the breakfast. But, if you prefer wheat or white flour, use that! I learned that almond flour is one of the most popular low-carb flour options that you can choose from right now. The research shows that (1/4 cup or 28 grams) of almond flour has around 160 calories, 6 grams of carbs, and 3 grams of fiber.
This recipe contains all of the essential macros, such as healthy carbs, proteins, and fats. You can eat this anytime. They are a super filling and energizing snack, breakfast option, or cozy comfort food. Try one of these before or after a run. Enjoy!
Time to cook: 30
For the dry ingredients
- 2 1/2 cups blanched
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 Cup Blueberries
For the wet ingredients
- 2 large eggs, lightly beaten
- 1/4 cup honey
Preheat oven to 350° and line a baking sheet with parchment paper.
In a large bowl, mix together the almond flour, salt, baking soda, and blueberries.
Add the beaten eggs and honey. Stir until thoroughly combined.
Place the dough on a cutting board and pat it out into a circle that is 1/2 inch thick.
Cut the circle into eighths.
Use a spatula to transfer the pieces to the lined baking sheet, leaving space between them.
Reshape if needed.
Bake for approximately 12 minutes until golden brown on the tops.
Cool on the baking sheet for 5 – 10 minutes and server warm.