These delicious scones are perfect for a grab and go breakfast or
after school snack. They are simple to make, delicious, and nutritious. The
almond flour is loaded with protein, fiber and and omega three fatty acids. The
blueberries add sweetness, and an antioxidant boost that will make you happy,
and your kids satisfied. They are perfect to make on a Sunday and eat
throughout the week. Pair your scone with ricotta, cream cheese or a fruit
spread.
Ingredients:
2 large eggs, beaten until frothy
1 cup almond flour
1/4 maple syrup
1 1/2 teaspoon baking powder
1 1/2 teaspoon vanilla extract
1/2 cup fresh blueberries
Directions:
1. Preheat the oven to 375 degrees and line a sheet pan with parchment
paper.
2. In a large bowl, combine all of the ingredients, except for the
blueberries and mix well to create a batter.
3. Gently fold the blueberries into the batter.
4. Use a tablespoon to drop 6 evenly spaced scones on the lined
pan, or about 2 heaping tablespoons for each scone.
5. Bake for about 15 minutes until scones begin to lightly brown.
Let cool for 10 minutes before removing from the parchment paper.
6. Serve warm.
Almond Flour
Almond flour is a great alternative to regular wheat flour because
it adds nutrition to any dish. It is made from ground, skinless, blanched
almonds and can be used in any dish calling for flour. This flour is also
gluten free. Almond flour is full of protein and fiber. It also contains
vitamin E, calcium, and magnesium. Using almond flour is a great way to give
your kids an extra nutrient boost without sacrificing the baked goods they
love.
