Gluten Free Blueberry Scones

Almond flour, honey, butter and yogurt go together with lemon and blueberries to make these scones not only healthy but delicious.

2 cups of finely ground almond flour
1 1/2 teaspoons of baking powder
1 tablespoon of lemon zest
1/2 teaspoon of salt
2 tablespoons of frozen butter
1/2 cup of plain Greek yogurt
3 tablespoons of honey
1 large egg, beaten
1 teaspoon of vanilla
2/3 cups of blueberries

Mix all ingredients except the blueberries together with the paddle of your mixer. If the batter is too sticky, add more almond flour a bit at a time until you can press it down and it stays. Fold in the blueberries with a spatula. Roll out to about 1/2 inch thick, either shape into a circle and cut into triangles or cut into circles. Brush with milk or cream. Bake for 20 minutes at 350 F.

Written by Pam