Servings: 6 | Time: 25 minutes | Dairy-free, gluten-free, high-protein

Refreshing blueberries in a breakfast pastry that will feel like you are stopping at your favorite cafe, this high-protein breakfast made with almond flour and eggs provides you with the energy you need to start your day well. Perfect for meal prep and busy mornings, enjoy these healthy & easy Gluten-free blueberry scones.

Appliances & Utensils

• Measuring cups & spoons

• Large mixing bowl

• Knife & cutting board

• Round baking dish

• Parchment paper

Ingredients

2 eggs

2 tablespoons honey

1 teaspoon lemon juice

3.5 cups almond flour

1 teaspoon baking soda

1/4 teaspoon kosher salt

1 cup frozen blueberries

Instructions

1. Preheat: Preheat your oven to 325°F and line a round baking dish with parchment paper.

2. Prepare the mixture: In a medium bowl, whisk together 2 eggs, 2 tablespoons honey, and 1 teaspoon lemon juice until smooth. Add in 3½ cups almond flour, 1 teaspoon baking soda, and ¼ teaspoon kosher salt, stirring until a thick dough forms.

3. Fill the dish: Add the mixture to the round baking dish and press down to even out the dough. Bake for 20 - 22 minutes, or until slightly hardened.

4. Cool: Let cool and cover with tin foil before placing it the fridge.

5. Serve: To serve, remove a slice and heat for 30 - 60 seconds. Enjoy!

   
   

Pro Tip: If you aren't a fan of blueberries, consider swapping for frozen strawberries.

For vegetarian dietary restrictions: This dish is currently vegetarian-friendly, with only eggs and honey included.

More Resources

I hope you enjoy! For more recipes, check out the recipe box or the weekly meal plans. You can follow along with me on Instagram, TikTok, or YouTube, and shop my favorite brands at a discount.

Best,

Grace

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