Vegetarian Star

If the thought of having to cook breakfast for your in-laws is scarier than being forced to sit in a smelly steakhouse all day long, maybe a recipe making basic blueberry scones will ease the anxiety.

One Frugal Foodie had the task of doing so, and created Blueberry Scones, taken from Erin McKenna’s BabyCakes Cookbook.

Unlike most of the recipes from McKenna’s cookbook, the Blueberry Scones are not gluten-free, but still created with McKenna’s signature ingredients used in her bakeries in NYC and LA like coconut oil and agave nector.

Agave nector makes this recipe completely vegan, while vegetarians and less strict vegans might opt for honey. Either way, the recipe adapted from Babycakes: Vegan, Gluten-Free, and (Mostly) Sugar-Free Recipes from New York’s Most Talked-About Bakery, will still be egg-free, dairy-free, soy-free, nut-free, wheat-free, refined sugar free and vegetarian.

Grab the recipe before everyone else in the house wakes up, pair these with soy sausages or tofu scramble, and surprise them with a value meal that doesn’t involve golden arches or factory farmed food.

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