What is it about blueberries and lemons that just makes the world seem a little bit brighter? I’m not sure but these blueberry-lemon scones sure do put a smile on my face every time I pull them out of the oven!
The sweetness of the blueberries, the tartness of the lemon…it just puts a spring in my step. Especially during the cold months of winter when we need any excuse to get warm and cozy with a warm pot of tea and these delicious scones (they go especially well with my Paleo Meyer Lemon Curd, btw 😉 ).
Why Make Blueberry-Lemon Scones
My best feel-good warm-and-fuzzies come from pulling something delicious out of the oven and serving it to my family. Is that just a “me” thing or do you get that, too? Well, if you’re in that camp, these blueberry-lemon scone beauties do not disappoint!
When I pull them out of the oven, I have to bat the little hands away until they’re cool enough to handle, LOL! Because, yes, they ARE that good.
Aside from that, here are my top reasons for making these on a cold winter’s morning:
Batch and Freeze
I’m a big fan of making a batch of something healthy and yummy on the weekend and bagging it up into freezer bags so that my family has easy, grab-and-go breakfasts.
Healthy AND Delicious
PLUS, I get super amazing “mom” points for feeding them something that is NOT going to give them a morning sugar-high so they (and I) can start their mornings fresh and ready to focus.
Warm and Cozy!
Did I mention I tend to make these in the cold, dark winter months? Not ONLY do putting these in the oven warm up your house but they’re also a good excuse for making a hot pot of tea and curling in your favorite chair reading a book 😊
Tips for Making Blueberry-Lemon Scones
Want some extra “know-how” on making these beautiful babies? Here are some tips:
- Double the Pleasure: Want to have blueberry goodness for more than a week? Make a double batch! Trust me, you’ll be so pleased with yourself if you do 🙂
- Freezing and Storing: These will last well, provided you put them between layers of wax or parchment paper in a well-sealed container. If you would prefer to use freezer bags, I would recommend double-bagging to prevent freezer burn. Just be sure scones are completely cool before storing!
- Make your flax egg first: for your most efficient baking experience, make your flax egg before doing anything else. That way, it will be ready-to-go by the time you want to mix everything up.
I hope you enjoy these little bits of sunshine!
Gigi’s Crustless Quiche
- Prep Time: 10
- Cook Time: 40
- Total Time: 50
- Yield: 10-12 Servings 1x
- Category: Breakfast
- Cuisine: French, American
Description
Whether you need a quick breakfast, a light lunch, or a grab-and-go snack, Gigi’s Crustless Quiche does it all. It’s protein-packed, endlessly adaptable, and made with just a handful of clean ingredients.
Ingredients
5 eggs
½ cup non-dairy milk (almond, coconut, etc.)
¼ cup gluten-free flour (I like Indulge Right’s All Purpose)
½ tsp baking powder
½ cup dairy-free sour cream (I like Forager’s)
½ cup dairy-free ricotta (Kite Hill is my go-to)
½ tsp salt
Optional: dried onion flakes
Toppings
Sliced tomatoes
Your Favorite Seasoning blend (I like Bragg’s 24-spice blend)
Instructions
- Preheat oven to 400°F. Lightly oil a 10×10 baking dish.
- Whisk eggs in a bowl (or throw all ingredients into a blender).
- Add all ingredients except toppings and stir/blend until smooth.
- Pour into the baking dish and top with tomato slices and seasoning.
- Bake at 400°F for 10 minutes, then lower temp to 325°F and bake for 30 more minutes.
- Quiche is done when a knife in the center comes out clean.
- Let cool slightly and serve however you like!
Notes
Note: I ALWAYS double this and bake in a 9×12 or 10×13-inch pan. You may need to increase baking times.