High protein, gluten-free scones with almonds and blueberries - perfect to pair with your morning coffee!
In a large bowl, mix together all the ingredients except for the butter and blueberries.
Once combined, cut in the cubed butter with a fork or two knives until it is ribboned throughout the dough. Stir in the blueberries.
Pop the bowl into your fridge and preheat your oven to 400 degrees. While the oven is preheating, line a baking sheet with parchment paper and do a few minutes of self-care.
Once the oven has reached baking temperature, place the chilled dough on your baking sheet. Using your hands (wet them, it helps!) pat the dough out into a circle that's 1 1/2 inches thick.
Cut the circle into 6 triangles and bake for 16-18 minutes. Let them completely cool before glazing!
Whisk the ingredients for either glaze option (read above!) in a small bowl. Dunk or spoon the glaze over the scones. Let them sit on a cooling rack to harden