The other day when the girls and I did our grocery shopping blueberries were on sale and while I don’t really prefer blueberries I know they are good for me and I figured we could make smoothies and toss them in. Well I never made smoothies and now the week is almost over and I had a huge cartoon of blueberries and I hate it when food goes bad so, at Juliette’s request to help bake a tasty treat, I decided we’d make blueberry muffins and blueberry scones. The muffin’s while tasty aren’t anything special but the scones are a totally new territory for me.
I used this recipe as my starting point but we made a few changes. I only had 2 1/2 cups almond flour so the last 1/2 cup I put in organic wheat flour. Also, I didn’t zest the lemon but rather just squeezed all the juice in with the eggs and honey and lastly I added a teaspoon of raw sugar because I couldn’t imagine these would be sweet enough with just blueberries and honey. Totally glad I did because they came out like the most delightfully simple almond, lemon, blueberry biscuits (I say biscuits because I scooped dropfuls of batter onto the cookie sheet so they look rather biscuit like). A little sweet and tangy from the berries and lemon with just a hint of sweetness from the honey and raw sugar. Mmmmmm, mmmm!
Juliette and I already devoured two while I was photographing them, because lets be honest who wouldn’t devour something so scrumptious. Now… if only Juliette and I can manage not to eat them all right now!
