Gluten Free Dairy Free Lemon Blueberry Scones

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. Combine almond flour, baking soda, salt and lemon zest.
2. Once combined, create a well in the middle and add in the eggs, honey and lemon juice.
3. Begin stirring in the center and stir until well combined. Fold in the blueberries.
4. Use a cookie scoop and drop the dough onto a parchment lined baking sheet. Using slightly wet hands, flatten tops to about 1 inch thickness.
5. Bake at 325 for 18-20 minutes until tops are golden.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. Combine almond flour, baking soda, salt and lemon zest.
2. Once combined, create a well in the middle and add in the eggs, honey and lemon juice.
3. Begin stirring in the center and stir until well combined. Fold in the blueberries.
4. Use a cookie scoop and drop the dough onto a parchment lined baking sheet. Using slightly wet hands, flatten tops to about 1 inch thickness.
5. Bake at 325 for 18-20 minutes until tops are golden.
6. Let cool.
7. Divide among indicated number of freezer bags. Remove as much air as possible, then label & seal.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: Countertop
2. Enjoy at room temperature or slightly warmed.