Happy Friday ya’ll! Well, Happy Friday the 13th? Err…?
I have a yummy breakfast recipe for you this morning, but before I get to that I have some news. A very important person in my family is having surgery this morning. I won’t go into details, but surgery is surgery and there are risks. I’ll be at the hospital all day today.
Everything will be fine. 🙂
Now, on a positive note….lets get on with What the Bake Friday!
Gluten-Free Blueberry Scones
Gluten-Free, Grain-Free, Dairy-Free
2.5 cups almond flour
1.5 Tb. cornstarch
¾ tsp. baking soda
½ tsp. sea salt
1 egg white
¼ cup honey
1 tsp. white vinegar
1 Tb. Vanilla
¾ cup frozen blueberries
Mix dry ingredients together.
Next add wet ingredients to the dry ingredients and mix well.
Add frozen blueberries in and mix together.
Form the dough into a large ball and flatten onto a parchment lined baking sheet.
The dough should be about ½-3/4 thick.
Cut the dough into triangles using a scone cutter (pizza cutter).
Place baking sheet into the oven at 350 degrees F for about 16 minutes or until the edges begin to turn brown.
Perfect for breakfast.
Any fun plans this weekend?
What have you baked lately?