blueberry lemon tofu scones

This is the scone I make on Sunday mornings while my coffee brews. Fifteen minutes to mix, then into the oven — and by the time my mug is empty the kitchen smells like lemon and warm blueberries and breakfast is done. Built on silken tofu and a blend of almond and oat flour, these scones are tender, golden, and bursting with blueberries from the first bite. They taste like something you would order at a bakery. And they are quietly doing something real for your heart, your brain, your energy, and your strength. That is what cooking with joy looks like.