Adrienne had her two-month immunizations today.
The day was, without a doubt, more traumatizing for me than it was for her.
See? She’s fine.
I, on the other hand, was in need of some comfort food.
So, I made another batch of blueberry scones.
I made these a few days ago, and they went fast. However, they were a lot more crumbly than I wanted them to be. I probably ate three scones worth of crumbs from the bottom of the container I kept them in.
As always, I blame the altitude. So, I came up with an altitude-friendly recipe that was every bit as delicious.
Still crumbly like a scone, but they stayed together long enough to make it into my mouth.
Altitude Friendly Blueberry-Lemon Scones
1 c. coconut flour
1 c. brown rice flour
1 T. baking powder
½ t. salt
1/3 c. + 2 T. coconut oil, melted
1/3 c. honey
1 T. vanilla extract
¾ c. frozen blueberries
Juice of one lemon + the zest
1 c. hot water
Whisk the dry ingredients together. Then add the coconut oil, honey, and vanilla and mix until incorporated. Add the lemon juice and zest. Then add/mash the blueberries and the hot water. Stir until a moist dough forms.
Gather the dough into a ball and place on a parchment paper lined cookie sheet. Form the dough into a wheel (a flat round shape?), and cut into eight triangles by making four cuts across like a pizza. Brush with coconut oil and bake at 350 degrees for 20 – 22 minutes, or until brown on the edges and firm to the touch.
If you don’t live above 5,000 feet, go with The Hippie’s recipe. But if you do, these are the scones for you.
Also, if your two month old baby girl has to get three big long needles poked into her sweet chubby thighs, these are the scones for you.
They’ll make you feel better. I promise.
Also, if you missed my guest post @ Clean Eating Chelsey, go check it out!