Lemon Berry Scones

These Lemon Blueberry Scones are the perfect combination between sweet and sour. Vegan, sugar and gluten free, these muffins make a healthy and satisfying breakfast. You can use whatever berries are in season or whatever you have in the freezer.

Ingredients

• 1 package SUNFLOWER BREAD AND BUN MIX
• 1 1/2 cups homemade sprouted almond mylk
• 1/4 cup SWEETENER of your choice
• 1/2 tsp SEA SALT
• ½ tsp vanilla powder
• ¼ cup melted coconut oil, grass fed butter or ghee
• 1 lemon, juice & zest
• 1 cup berries, fresh or frozen

Mindful Preparation

1. Preheat the oven to 350 degrees
2. Combine all the ingredients and let sit for a moment to bind
3. Scoop & press onto greased or parchment lined baking sheet
4. Bake for 45 minutes

These are delicious toasted and slathered with ghee.