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Blueberry Scones

Blueberry Scones

Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes

Golden, gluten-free scones with fresh blueberries and chewy chunks of MacroBars® for a protein boost. Drizzled with a simple cashew butter icing, this is sure to be a new breakfast favorite.

Yield: 8 servings

Ingredients

  • 2 cups gluten-free 1:1 all-purpose flour
  • 1/3 cup maple sugar
  • 3/4 tsp table salt
  • 2 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • Zest of 1 lemon
  • 1/2 cup salted vegan butter, cubed and refrigerated
  • 1/2 cup unsweetened almond milk, cold
  • 1 tsp lemon juice
  • 1 tsp pure vanilla extract
  • 1 Blueberry + Cashew Butter MacroBar®, torn into small pieces
  • 2/3 cup fresh blueberries
  • 1/2 tbsp unsweetened almond milk, for topping
  • 1/2 tbsp maple syrup, for topping
  • 1/2 tbsp turbinado sugar, for topping
  • 2 tbsp creamy cashew butter, for icing
  • 2 tbsp unsweetened almond milk, for icing
  • 1 tsp maple syrup, for icing
  • 1/4 tsp pure vanilla extract, for icing

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Directions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, mix gluten-free flour, maple sugar, salt, baking powder, baking soda, and lemon zest together.
3. Cut in cold butter until pea-sized pieces remain, then make a well in the center.
4. Pour cold almond milk, lemon juice, and vanilla into well and mix until a rough dough forms.
5. Carefully fold in chopped MacroBar pieces and fresh blueberries.
6. Gently press dough into a 7–8” circle on a floured surface, then slice into 8 wedges, placing each on the baking sheet 2” apart.
7. In a small bowl, mix almond milk and maple syrup. Brush mixture over the top of the dough, then sprinkle with sugar.
8. Bake for 24–26 minutes, until lightly golden.
9. While the scones cool, microwave cashew butter, almond milk, and maple syrup for 30 seconds, stirring as needed. Mix in the vanilla and drizzle icing over the cooled scones. Enjoy!

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Blueberry Scones Golden, gluten-free scones with fresh blueberries and chewy chunks of MacroBars® for a protein boost. Drizzled with a simple cashew butter … PT15M PT25M PT40M Baking 8 2 cups gluten-free 1:1 all-purpose flour 1/3 cup maple sugar 3/4 tsp table salt 2 1/2 tsp baking powder 1/4 tsp baking soda Zest of 1 lemon 1/2 cup salted vegan butter, cubed and refrigerated 1/2 cup unsweetened almond milk, cold 1 tsp lemon juice 1 tsp pure vanilla extract 1 Blueberry + Cashew Butter MacroBar®, torn into small pieces 2/3 cup fresh blueberries 1/2 tbsp unsweetened almond milk, for topping 1/2 tbsp maple syrup, for topping 1/2 tbsp turbinado sugar, for topping 2 tbsp creamy cashew butter, for icing 2 tbsp unsweetened almond milk, for icing 1 tsp maple syrup, for icing 1/4 tsp pure vanilla extract, for icing
Preheat Oven To 400°F And … Preheat oven to 400°F and line a baking sheet with parchment paper.
In A Large Bowl, Mix … In a large bowl, mix gluten-free flour, maple sugar, salt, baking powder, baking soda, and lemon zest together.
Cut In Cold Butter Until … Cut in cold butter until pea-sized pieces remain, then make a well in the center.
Pour Cold Almond Milk, Lemon … Pour cold almond milk, lemon juice, and vanilla into well and mix until a rough dough forms.
Carefully Fold In Chopped Macrobar … Carefully fold in chopped MacroBar pieces and fresh blueberries.
Gently Press Dough Into A … Gently press dough into a 7–8” circle on a floured surface, then slice into 8 wedges, placing each on the baking sheet 2” apart.
In A Small Bowl, Mix … In a small bowl, mix almond milk and maple syrup. Brush mixture over the top of the dough, then sprinkle with sugar.
Bake For 24–26 Minutes, Until … Bake for 24–26 minutes, until lightly golden.
While The Scones Cool, Microwave … While the scones cool, microwave cashew butter, almond milk, and maple syrup for 30 seconds, stirring as needed. Mix in the vanilla and drizzle icing over the cooled scones. Enjoy!

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