This recipe takes no longer than 30 minutes (including prep!)
I admit, I was going to make something another loaf of my Cookie Dough Bread, then realized I didn’t have enough cashew butter! So now what?
ENTER → Nuzest to save the day and make up for the lack of nut butter. I also just bought a fresh bag of wild blueberries (so much better than “regular” – taste wise) so to break up all the chocolate, I went for it and Blueberry Scones appeared!
• Keto Friendly
• Candida Diet Friendly
• Diabetic Friendly
• Gluten Free
• Refined Sugar Free (sweetened only from blueberries)
• Yeast Free
• High Protein
1 tsp baking soda
1/2 cup cashew butter
3 scoops of my Probiotic Vanilla Protein Powder
Frozen wild blueberries (wild are smaller)
1. Pre-heat oven to 350 F.
2. Mix all ingredients except blueberries in a bowl and pour batter into a lined pan. Drop desired amount blueberries on top and bake for about 20 minutes.
*Option to glaze with coconut butter. TIP: Freeze scones then remove right before glazing. This allows the coconut butter to solidify instantly rather than soaking into the scone.
Be sure to tag me @lilsipper on Instagram so I can see your creations! Catch ya on the gram!