Easy High-Fibre Blueberry Scones

Slow weekend mornings just got better with these tender, sweet blueberry scones. They're vegan, keto-friendly, and packed with fibre - so you can feel good about reaching for seconds (or thirds). Warm them up, slather on your favorite spread, and enjoy every bite!

Vegan, Keto, High-Fibre

Ingredients:

2 cups Carbonaut Keto Pancake & Waffle Mix 
1 teaspoon baking powder 
1 1/2 tablespoons sugar substitute (or stevia)
1/2 cup vegan heavy cream + 2 tablespoons for brushing
1 flax egg 
1/2 teaspoon vanilla extract 
1/2 cup blueberries, fresh or frozen

Glaze Icing 
1/2 cup powdered sugar substitute 
1-2 tablespoons lemon juice OR plant-based milk

Directions:

1. Preheat oven to 400°.

2. In a medium bowl mix the pancake mix, baking powder, and sweetener together with a whisk, this will lighten up the pancake mix and make it all fluffy.

3. Then add in the vegan heavy cream, flax egg, and vanilla, and mix just until half combined.

4. Add in the blueberries and continue mixing until the batter is just combined, it will not be smooth. (by not over-mixing the dough, the scones will be fluffy otherwise, they'll be tough)

5. Pat the mixture into a circle in a skillet or on a parchment-lined baking pan and score it into 6 pieces with a knife or pastry cutter.

6. Brush the top of the batter with the remaining 2 tablespoons of vegan heavy cream.

7. Bake for 20 minutes.

8. Check if the scones are done by inserting a toothpick into the center - if it comes out clean or with just a few crumbs, they're ready.

9. Allow scones to cool for a few minutes.

10. Combine powdered sweetener and lemon juice/milk and mix until desired consistency (you may want more or less liquid depending on how thick you prefer your glaze). Drizzle over scones and enjoy!