Blueberry Breakfast Scones

1 dozen

YIELD

10 minutes

PREP TIME

25 minutes

BAKE TIME

TOTAL TIME

Ingredients

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

Instructions

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.

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