Updated: Sep 14
Toward the end of my prep for my competition at North Americans, I began craving lemon flavored sweets. I couldn’t have them but for some reason it inspires me to be creative in the kitchen. I came up with a delightful recipe for sugar free, gluten free, diary free scones (keto friendly).
I made 4 variations of the scones- Lemon Blueberry, Caramel Pumpkin Spice, Chocolate Covered Chocolate Chip, and Lemon Rosemary. I couldn’t eat these delicious treats so I put them in the freezer for after the show.
One week after I returned from Pittsburgh, I began to come down with COVID symptoms (fever, body aches, weakness, headache, and fatigue) just as I’m starting prep for my next show. I still have to eat clean but I needed to incorporate more immune boosting foods into my diet.
My first meal calls for English muffins, so I made a swap for the scones and I am not disappointed.
Prep time 20 mins
Cook time 15 mins
Total 35 mins