LEMON BLUEBERRY SCONES

Two words I would use to describe this recipe: imperfectly perfect. By the time you pull these babies out of the oven, they look like beautiful misshaped blobs of goodness, which makes them even better in my opinion.

The ingredients never cease to surprise me… the balance between the tart greek yogurt and sweet maple syrup just somehow work in perfect scone unison.

INGREDIENTS

• 1 cup plain greek yogurt

• 1 tbsp vanilla extract

• 3 tbsp maple syrup

• 2 cups almond flour

• 1 tbsp baking powder

• generous pinch of salt

• 1 cup blueberries (optional)

• zest of 1 lemon (optional)

Mix all the ingredients in a single bowl starting with the wet and moving to the dry. Form into a ball and flatten with your hands till about 2 inches thick. Use a knife (I like using our pizza cutter) to cut into six equal triangles. Transfer to a baking sheet with a non-stick silicone baking sheet or parchment paper.

Bake at 350 degrees for 15-17 minutes. YUM.

Inspired by Sweet Laurel Bakery + Heavenly Healthy Gourmet.