Blueberry Breakfast Scones
⅓ cup butter, softened ⅓ cup Anthony’s Organic Cane Sugar ⅓ cup unsweetened almond milk ¼ c Anthony’s Pea Protein 4 tablespoons lemon juice 1-¼ cup Anthony’s Brown Rice Flour ½ cup Anthony’s Coconut Flakes ¼ teaspoon baking soda ½ cup fresh blueberries ¼ cup Anthony’s Dried Mulberries
Preheat oven to 350° F and grease a large baking sheet. In a mixing bowl, cream together the butter and sugar. Add the almond milk, pea protein, and lemon juice; mix well. Add the brown rice flour, coconut flakes, and baking soda. Mix well. Fold in blueberries and mulberries. Drop by heaping 2 TSBPs on the baking sheet (about 12-14). Bake for 25-30 minutes. Cool and enjoy.