Blueberry Scones

WE SUGGEST THIS HONEY FOR THIS RECIPE:

INGREDIENTS

• 2 cups Flour (Cassava + 3T Arrowroot + 2T Tapioca for gluten-free)

• 1 cup Cold Lard or Butter

• 1 cup Cold Water

• 1 tsp Sea Salt

• 2T Baking Powder

• 1T Cinnamon

• 1 tsp Nutmeg

• 1/2 cup Collett's Humboldt Honey (extra for drizzling)

• 1 cup Dried Blueberries

DIRECTIONS:

• Preheat oven to 350°F (175°C) and line a baking sheet with parchment.

• Combine dry ingredients. Cut in lard/butter to form small lumps.

• Mix in blueberries, honey, and gradually add water until dough forms.

• Shape dough on parchment into a 1/2" thick round.

• Bake 20-25 minutes until golden. Cool slightly, then cut into triangles.

• Drizzle with honey before serving.

Enjoy your deliciously quick Honey-Blueberry Scones, sweetened with the natural touch of Collett's Humboldt Honey!